Learn how to make this easy Mexican inspired cauliflower rice recipe. It’s keto, gluten free, and on the table in under 25 minutes!
If you’re planning dinner tonight, look no further. This Mexican cauliflower rice skillet is a huge crowd pleaser, kid friendly (hide all those veggies with all that cheddar cheese), and actually makes cauliflower taste good.
As a huge Mexican food lover myself, I often find myself wanting to make homemade dishes like these keto tortillas or keto flautas. Though I love these recipes, you cannot beat a quick keto meal on a busy weeknight. This is my go-to skillet recipe and is also a perfect meal prep too.
Find the full recipe below and some tips and tricks to making this Mexican cauliflower rice with frozen cauliflower or fresh too!
- Food Processor (if you process your own cauliflower rice)
- Large Skillet (I like cast iron)
- Spatula/ Wooden Spoon
- Knife & Cutting Board
This skillet is so easy to make but the steps can vary slightly based on if you use fresh or frozen cauliflower. I have a lot of tips on being successful with this because frankly, I hate cauliflower (I know, I know… it smells like a fart though friends).
I’m going to break it down so that you get the best outcome for this recipe time and time again!
What’s the best way to cook fresh or frozen cauliflower rice?
Whether preparing a fresh head of cauliflower or a bag of frozen already riced, your biggest enemy is water. Water will ruin any skillet recipe if you don’t do a few simple things.
For a fresh cauli rice: Though this is not usually my go-to because I feel like it just makes a huge mess, it is easy to make! I start by pulsing it in a food processor until rice like and steam in a bowl in the microwave for five minutes or so. Use a clean towel to squeeze until you can’t anymore over the sink to remove ALL THE WATER.
Trust me, there is a lot of it.
For frozen cauliflower rice: This is often my go-to method. I actually prefer to bake the rice on a sheet pan prior to adding it to the skillet. This defrosts the cauliflower without steaming it (like the microwave does) and helps evaporate the excess liquid. It also is a great way to pre-season the cauliflower with taco seasoning too if you desire to do so!
What to include in your keto/ low carb Mexican rice skillet:
Now that the rice base is covered, you want to add flavor and sustenance (aka meat if ya feel like getting real crazy). Here are some things I prefer to add to make this loaded with deliciousness and don’t forget the cheese!
- Fire Roasted Tomatoes- I know, most people say tomatoes aren’t keto or low carb friendly. But 4 oz. filling an entire skillet won’t break the macro bank! Fire roasted pack a nice amount of flavor too, so go for the good stuff!
- Jalapenos & Onions- Add a little flavor and spice to the skillet by sauteing some jalapenos don’t forget to add the onions! Keep the seeds in for extra heat! If jalapenos aren’t your style use a red or green bell pepper instead.
- Taco Spices- Skip the pre-packages stuff and go for the spice cabinet! Add your own spices to make your own taco seasoning to avoid the extra additives and sugars you find in the store bought packets.
- Protein- I prefer chicken or ground beef. Steak, shrimp, or even more veggies and/or tofu can be added if that works for you and your diet.
- Toppings- I think this is the best part about Mexican food. All the cheese, all the sour cream, and all the guacamole too! Add your favorites and pile it on to make it a hearty skillet.
Cook your tomatoes, peppers, and onions in the skillet with some olive oil or avocado oil on medium high. Add in the protein and cook before adding the cauliflower rice. Once the rice has been added, mix in the seasonings and let it heat through and absorb the flavor.
Top with cheese and all your favorite taco toppings and remove from the heat once the cheese has melted and serve! Enjoy this easy and absolutely delicious meal. Nutritional information below along with the full recipe!
- 1 Fresh Cauliflower or 1 Bag of Frozen Cauliflower Rice (about 4 cups riced)
- 1/2 cup, Fire Roasted Tomatoes (I use rotel)
- 1 Jalapeno, sliced
- 1/4 Yellow Onion, diced small
- 1 Garlic Clove, minced
- 1 cup Shredded Cheddar
- 1 tsp. Salt
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1/4 tsp. Cayenne
- 1 tsp. Black Pepper
- 1 tsp. Olive or Avocado Oil
- Optional Toppings: Green Onion, Cilantro, Avocado, and Sour Cream
- For fresh cauliflower rice- Rice your cauliflower in a food processor and place in a microwavable safe bowl and microwave for 5 minutes. Remove the cauliflower rice and dump out onto a clean hand towel. Allow it to cool for 5-10 minutes so you don't burn yourself. Using the towel, squeeze as much liquid out of the cauliflower as possible. This is a crucial step to prevent the rice from getting watery and soggy. Place the squeezed out "rice" back into the bowl. It will look like it reduced greatly in size (this is normal). Add the salt, cumin, paprika, black pepper, and cayenne powder to the cauliflower rice and mix thoroughly.
- For Frozen- Dump the frozen riced cauliflower onto a baking sheet, drizzle with a little olive oil and add the salt, cumin, paprika, black pepper, and cayenne to it and mix well. Bake it spread out on baking sheet in a 350 F oven until heated through, about 10 minutes.
2. In a large skillet, add 1 tsp of oil and heat to medium heat. Next, saute the diced onion and sliced jalapeno until tender (about 5 minutes). Add the garlic and cook an additional minute.
- 3. Drain the can of fire roasted tomatoes into a strainer. Remove as much liquid by pressing down with your fingers or with the back of a spoon. Add the tomatoes to the skillet and saute for about a minute or two.
- 4. Add the cauliflower rice to the skillet and fold the sauteed veggies and tomato into the cauliflower rice. Allow the rice to heat for a few minutes and spread it evenly throughout the skillet. Turn off the heat and top with the cheese.
- OPTIONAL- Add a sprinkle of cilantro, diced green onions, avocado or guacamole and a sour cream as garnish. Serve as a side or topped with shredded chicken!
Toast the spices to bring out more flavor prior to adding them to the pan!
Amount Per Serving: Calories: 138 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 34mg Sodium: 887mg Carbohydrates: 10g Net Carbohydrates: 4g Fiber: 6g Sugar: 2g Protein: 10g