Low Carb Mexican Cauliflower Rice Skillet Dinner

Reader reviews

But don’t take my word for it. This Keto Mexican Rice gets rave reviews every time. Check out these reader reviews:

I’ve made this twice as in the last two weeks following a keto diet and it is delicious! I made it the first time with fresh cauliflower and the second with thawed frozen and they were both great, but I think I prefer the frozen cauli. It’s even better reheated! – Shanna

I have been slow to get on the cauliflower rice train due to the taste/smell, but I just made this… and my oh my, it is delicious! No one would know that there is cauliflower rice instead of regular rice in the dish. Definitely a make again recipe! Thank you for the recipe. – Angie

Ingredients you need

• Ground beef: I like to use good grassfed beef from Wild Pastures. But you can also use ground turkey or chicken for a lighter meal.
• Onion: Just a little onion adds flavor, without adding too many extra carbs.
• Red pepper: Sweet peppers add color and flavor. You can use green or yellow as well.
• Taco seasoning: You can make your own or purchase pre-made seasoning. Just be sure to choose a spice mix that doesn’t have any additives, fillers, or sugars.
• Tomatoes: I like to use fresh tomatoes, but canned works too. I recommend draining off any extra juices.
• Cauliflower rice: It really doesn’t matter whether you use fresh or frozen. They both take about the same time to cook through.
• Chicken broth: You need a little extra liquid to help everything cook through.
• Shredded cheese: I like to use cheddar, but you can also use pepper jack, monterey jack, or a Mexican blend.

Step-by-step directions

1. Brown the beef: In a large skillet over medium heat, brown the ground beef until almost cooked through, but still a little pink.
2. Add some flavor: Add the onion and pepper and cook until the vegetables are tender. Then stir in the taco seasoning.
3. Stir in the remaining ingredients: Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften.
4. Cover with cheese: Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.

Expert tips

• Sour cream
• Salsa
• Black olives
• Chopped avocados
• Guacamole
• Fresh cilantro
• Green onions
• Hot sauce
• Chopped jalapeños

Is cauliflower rice the same as riced cauliflower?

Yes, these two terms refer to exactly the same thing. Cauliflower that has been “riced” means that it has been grated until it resembles grains of rice. However, most people simply call it cauliflower rice.

How many carbs are in Mexican cauliflower rice?

This recipe for Keto Mexican Rice has 6.4g of carbs and 2g of fiber. So it has a total carb count of 4.4g per serving.

Can I Mexican cauliflower rice in advance?

Those of you who like to meal prep will be thrilled to know that this keto skillet meal can be made one to two days in advance. As several readers have noted, it tastes just as good re-heated. I don’t recommend freezing this one, as the fresh vegetables will become mushy upon thawing. Store the leftovers in the fridge in a covered container. It’s good for up to 5 days.