This Keto Mexican-Style Cauliflower Rice is great as a side dish but can easily be turned into a satisfying entrée.
Rice was always a staple at my house. In fact, my mother had one of those fancy rice cookers in her kitchen, always doing its job, ensuring we had rice that was fragrant, fluffy, and perfectly cooked. To us, it was more than just a side dish. She stirred it into soups, tossed it in stir-fries, added it to salads, and simmered it in stews. It’s no surprise that to this day, no other aroma transports me back to my childhood quite like the smell of freshly cooked rice.
But rice and keto aren’t exactly peas and carrots. So it’s a good thing that when I’m craving a bowl of rice, cauliflower always comes to my rescue. This delicately spiced and tomato-speckled Mexican-style cauliflower rice definitely checks all the boxes. It’s a low-fat, low-calorie, low-carb, and dairy-free side dish that not only pairs perfectly with tacos or enchiladas, but also goes well with everything from grilled chicken to tofu steaks. I also love using it in healthy bowls. Just add a protein, sliced avocado, and a handful of greens, and you’ve got a light yet satisfying meal. It’s perfect for meal prepping, and its versatility truly makes it one of those dishes worth keeping in the fridge at all times.
From side dish to entrée
As written, this recipe makes an excellent side dish. With a few additions, however, you can easily turn it into a full meal. Start by adding your proteins of choice, such as sautéed shrimp, shredded chicken, smoked and cubed tofu, sliced chorizo, or even eggs—either scrambled into the rice or served on top, fried, hard-boiled, or poached. Then, stir in some veggies for added vitamins and color. Diced bell pepper, sautéed zucchini or mushrooms, and chopped scallions all work well. You can also consider adding some healthy fats in the form of sliced avocado, shredded cheese, chopped olives, or nuts and seeds. Finally, experiment with different herbs and spices. Fresh flat-leaf parsley, oregano, chili flakes, ground coriander, and smoked paprika powder will all do a brilliant job at enhancing this dish.
How do I store leftovers?
Once cooled, transfer the cauliflower rice to an airtight container and store it in the fridge for up to 5 days. You can also freeze it in a freezer-safe resealable bag or container for up to 3 months. Thaw overnight in the fridge. Reheat your rice in a pan with a little olive oil or enjoy it cold.
Similar recipes to try
Looking for more robust, comforting flavors? Try this Keto Cauliflower Rice With Mushrooms And Artichokes. It’s savory, fragrant, and perfect with a poached egg. In the mood for takeout? This Keto Stir-Fried Cauliflower Rice will hit the spot without all the excess sodium and carbs. And did you know that you can even make this delicious Keto Sushi Recipe with cauliflower rice?
Keto Mexican-Style Cauliflower Rice
Ingredients
- 1 tablespoon butter
- 16 ounces frozen cauliflower rice
- 2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 5 ounces chopped tomatoes about 1/2 can
- 1 tablespoon tomato paste
- 1/2 cup chicken broth
- Cilantro for garnish, if desired
Instructions
- In a nonstick skillet, melt the butter over medium heat. Stir in the cauliflower rice.
- Cook the rice 5 to 6 minutes, until it begins to soften. If using fresh cauliflower, this will take a bit longer, typically 10-15 minutes.
- Add the cumin, garlic powder, and salt. Stir to coat. Cook an additional 1 to 2 minutes to allow the spices to absorb.
- Add the chopped tomatoes and tomato paste and stir to combine.
- Add the chicken broth and stir. Reduce heat to medium-low and let the rice simmer until all the broth is absorbed, about 9 to 10 minutes.
- Fluff with a fork and serve. Garnish with cilantro, if desired.
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