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Mexican Cauliflower Rice with Traditional Flavors An easy and Whole 30 low carb Mexican side dish. This keto Mexican cauliflower rice can be made with fresh or frozen riced cauliflower.

Mexican Cauliflower Rice

So what do I mean by traditional flavors for this Mexican Cauliflower Rice recipe?

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Have you ever eaten the rice at Mexican restaurants?  Those flavors are what I mean.  Delicious, flavorful, sometimes cheesy.  Love. at. first. bite.

Yes, I made riced cauliflower taste like that.  seasoned perfectly, not watery at all, AMAZING.

HOW TO MAKE MEXICAN CAULIFLOWER RICE

You can start with already riced cauliflower from the freezer section, or from the fresh section in the grocery store.  I would use at least 2 packages.

For this recipe, I used fresh cauliflower that I riced in my food processor.  It was super easy and I would encourage you to do the same.

You can follow this tutorial for making riced cauliflower.  I just put the florets in the food processor and run it until the cauliflower resembles rice.  Easy peasy!

Now it’s time to get cooking!  In a large skillet, I heated my oil and then sautéed the onion until it was soft.  I then added the garlic and the cauliflower rice.

Cauliflower Rice

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Now it’s time for the tomato sauce, salt, and cumin.  I mixed everything together and let it cook for about 10 minutes to let the cauliflower soften.

This really is a super easy recipe!

Here are some recipes to serve this with:

MEXICAN CAULIFLOWER RICE VIDEO:

spanish cauliflower rice

Mexican Cauliflower Rice with Traditional Flavors

An easy and Whole 30 low carb Mexican side dish. This keto Mexican cauliflower rice can be made with fresh or frozen riced cauliflower.
5 from 3 votes
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Course: dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 121kcal

Ingredients

Instructions

  • Heat the oil in a large skillet over medium heat.  Add the onion and sauté until the onion is soft.  About 5 minutes.
  • Add the cauliflower, tomato sauce, salt and cumin.  Let simmer, stirring occasionally, until the cauliflower is soft.  About 10 minutes. Serve

Notes

Nutrition Per Serving: 121 Calories / 10g fat / 8g carbs / 3g fiber / 2g protein
  • Feel free to melt some cheese on top to take this over the top!

Nutrition

Calories: 121kcal
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⭐ Did you make this Mexican Cauliflower Rice recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

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    • Michelle
    • September 17, 2019
    Reply

    If I’m using bagged frozen cauliflower rice, how much would I need?

      • jenniferbanz
      • September 18, 2019
      Reply

      I would use 2, 12 ounce bags

    • Lacey
    • February 24, 2019
    Reply

    Hi Jennifer,
    I’m making this with frozen cauliflower rice. Should I thaw it first then add it to the pan or just throw it in frozen?

      • jenniferbanz
      • February 24, 2019
      Reply

      I just throw it in frozen

      • jenniferbanz
      • February 24, 2019
      Reply

      I just throw it in frozen

    • Jennifer Farley
    • October 1, 2018
    Reply

    This is such a wonderful way to add flavor to cauliflower rice!

      • jenniferbanz
      • October 1, 2018
      Reply

      So glad you liked it!

    • Linda
    • October 1, 2018
    Reply

    I’m a huge fan of Mexican Rice and love that you switched it out with cauliflower for a lower carb option. I’ve made the same with quinoa and added some green chiles as well. Now I’ve got a new way to change up my Mexican dinners.

    • Cheryl
    • September 24, 2018
    Reply

    I have been looking at several of your recipes but can’t find the nutritional

    info. Is it there somewhere and I’m just not seeing it?

    Thanks
    Cheryl

      • jenniferbanz
      • September 24, 2018
      Reply

      Most have the nutrition. I will get it added to this one.

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