Mexican Cauliflower Rice – A Great Keto Recipe

Mexican Cauliflower Rice – A Great Keto Recipe
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Mexican Cauliflower Rice

The bowl is filled with a generous portion of cauliflower rice that has been seasoned with Mexican spices such as cumin, chili powder, and paprika, then the rice is cooked with diced tomatoes, onions, and garlic for added flavor and texture.

Mixed throughout the rice are colorful bell peppers and the overall dish is both delicious and healthy, perfect for a nutritious meal, on top of the rice, there is a sprinkling of fresh cilantro and it is great topped with diced avocado for a pop of green and creaminess, or add a wedge of citrus lime.

More Keto Recipes:

Keto Egg Roll In a Bowl

Keto Chicken Cobb Salad

VARIATIONS: Mexican Cauliflower Rice

This is a super easy dish to change up to suit different states and diets, or to use any other ingredients you have available!

  • Bacon: Top with crumbled bacon or mix some in with the ground beef before baking.
  • Meat: Substitute ground beef for turkey, pork, chicken, fish, or tofu.
  • Vegetables: Use any vegetables to hand such as cauliflower, broccoli, or green beans.
  • Seeds: Add in some seeds such as Chia Seeds or Flaxseed for extra healthiness.
Mexican Cauliflower Rice

STORAGE: Mexican Cauliflower Rice

FRIDGE: Place in an airtight container and store for up to 2-3 days.

FREEZER: Place in an airtight container and store in the freezer for up to 3 months.

REHEATING: Mexican Cauliflower Rice

STOVETOP: Place in a saucepan, and heat on medium heat for 4-5 minutes, stirring frequently.

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes

MICROWAVE: Place in a microwave-safe dish and cook on full power for 1-2 minutes.

Mexican Cauliflower Rice RECIPE

INGREDIENTS 

(2 servings)

1 Tablespoon Coconut Oil

250 g of Ground Beef

1/2 Cup of Onions (finely chopped)

1 Clove of Garlic (finely chopped)

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

1/2 teaspoon Paprika

1/2 Can of Diced Tomatoes

1 Yellow Bell Pepper (diced)

2 Cups of Cauliflower Rice

1/2 Cup of Mexican or Cheddar Cheese (shredded)

INSTRUCTIONS 

1. Heat the coconut oil in a pan on medium heat.

2. Add the ground beef, and cook for 5-6 minutes until lightly browned.

3. Next, add in the onions and garlic, and cook for a further 3-4 minutes until the onions are softened and the ground beef is browned.

4. Add the cumin, chili powder, and paprika, stir well and allow to cook for 1-2 minutes.

5. Then, add the diced tomatoes, bell pepper, and cauliflower rice and combine everything well. Cook for a further 4-5 minutes until the cauliflower rice is softened.

6. During the last 2 minutes add in the shredded cheese and stir together.

7. Scatter cilantro over the top, and serve with diced fresh avocado or a wedge of lime.

EQUIPMENT

Large Pan

TIME

PREP TIME: 10 Minutes

COOK TIME: 17 Minutes

NUTRITIONAL VALUE

(per serving)
Fat: 38 g
Carbs: 19 g
Net Carbs: 6 g
Protein: 34 g
Total Calories: 498 Calories

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 2
Calories 498 kcal

Equipment

  • Large Pan

Ingredients
  

  • 1 Tablespoon Coconut Oil
  • 250 g of Ground Beef
  • 1/2 Cup of Onions finely chopped
  • 1 Clove of Garlic finely chopped
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Paprika
  • 1/2 Can of Diced Tomatoes
  • 1 Yellow Bell Pepper diced
  • 2 Cups of Cauliflower Rice
  • 1/2 Cup of Mexican or Cheddar Cheese shredded

Instructions
 

  • Heat the coconut oil in a pan on medium heat.
  • Add the ground beef, and cook for 5-6 minutes until lightly browned.
  • Next, add in the onions and garlic, and cook for a further 3-4 minutes until the onions are softened and the ground beef is browned.
  • Add the cumin, chili powder, and paprika, stir well and allow to cook for 1-2 minutes.
  • Then, add the diced tomatoes, bell pepper, and cauliflower rice and combine everything well. Cook for a further 4-5 minutes until the cauliflower rice is softened.
  • During the last 2 minutes add in the shredded cheese and stir together.
  • Scatter cilantro over the top, and serve with diced fresh avocado or a wedge of lime.

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