The entire family will enjoy this simple and fast Keto Mexican Cauliflower Rice, which only requires 5 ingredients! Naturally paleo, low-carb, and whole30-friendly too!
I am here for Mexican food pretty much every night of the week, whether it’s Mexican Monday, Taco Tuesday, or Fiesta Friday.
In Canada, we didn’t eat a lot of Mexican food, but when I arrived to the United States, I pretty much fell in love with the cuisine after trying a chipotle burrito bowl with its cilantro lime cauliflower rice bliss. After that, it was exclusively Mexican food for me.
Mexican shakshuka, tuna-stuffed zucchini boats, and even Mexican lasagna with zucchini have all been served to us.
Making Cauliflower Rice
Are you a fan of Asian and Indian cuisine’s rich, delicious sauces and stir-fries? Are you still hungry? I am, after all. If this has your attention, you should be aware of one of my favorite varieties of rice—cauliflower rice!
Yes, you read that correctly. I can’t wait for you to give my Keto Mexican Cauliflower Rice a try.
It is the ideal low-carb alternative to conventional rice, pasta, or potatoes because it is adaptable, simple to prepare, and moderate in flavor. Simply follow the directions I provided in my post on how to rice cauliflower to create it. This is how to do it:
Wash
Your cauliflower head should be thoroughly cleaned and dried with a paper towel.
Cut Cauliflower should be chopped into big pieces. If using a cheese grater, shred the cauliflower chunks into rice-like shapes. Eliminate moisture Your uncooked cauliflower rice should be transferred to a large piece of paper towel or a clean kitchen towel, and any extra moisture should be carefully pressed and patted out.
As a result, your Keto Mexican Rice meal won’t get too mushy.
INGREDIENTS
- 2 pounds of floretized cauliflower (about 1 head)
- 2 tablespoons of olive oil
- 1 cup of your favorite salsa and 2 teaspoons of fajita seasoning
- To taste, 1/4–1/2 tsp of salt (I like 1/2 tsp, but Mr. FFF thinks that’s too much).
- diced 1/2 cup of cilantro
- citrus juice, fresh
INSTRUCTIONS
- In a powerful food processor, pulse the cauliflower.
- On medium-high heat, warm the oil in a big pan. Rice should be added and cooked while gently stirring until golden brown. roughly 5–6 minutes
- Cook for one minute after adding the salt (to taste) and fajita seasoning.
- About 3–4 minutes after adding the salsa, the rice will start to dry up.
NUTRITION INFO:
Calories: 109.2kcal
Carbohydrates: 10.5g
Protein: 3.5g
Fat: 7.2g
Saturated Fat: 1g
Polyunsaturated Fat: 0.8g
