This recipe for easy keto Mexican cauliflower rice is a perfect side dish! It’s light but flavorful, and it comes together in just minutes with only 4 ingredients.
Can you ever have too many recipes for easy side dishes? For me, anything with great flavor that doesn’t require a ton of time in the kitchen is a win.
That’s why I love this Mexican cauliflower rice! It’s simple to make, super tasty, and very light as well. We often enjoy it as a side for grilled meat in the summer.
There are so many ways you can enjoy this recipe. It goes really well with almost any kind of Mexican or Tex-Mex meal that you make. We especially love it with Mexican chicken soup and keto taco casserole!
Whenever I’m looking for a dish I can just throw together and put in the oven, yummy cauliflower rice with Mexican flavors is one of my top choices. Plus, if you use the canned tomatoes, you only need 4 total ingredients to make it.
That’s why you’ll find me making it all summer long!
Ingredients Needed For Cauliflower Mexican Rice
I always love using fresh produce in my recipes. However, using pre-made ingredients is just so convenient and nice.
I’ve included directions to make this recipe from either canned tomatoes or fresh produce, so you can choose what best suits you!
For this rice recipe, you can use freshly grated cauliflower or the frozen kind. I prefer to grate my own. To do so, you’ll need one whole head of cauliflower.
If you use the frozen cauliflower rice, make sure to squeeze all the water out before using it.
You have the option to use pre-canned diced tomatoes with green chilis or to make your own produce mix. In either case, the green chilis, garlic, onion, and lime add amazing flavor.
Once it’s cooked, I prefer to add cilantro and red pepper flakes for an extra bit of kick. If you enjoy spicy Mexican food, I recommend giving it a try!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Add a splash of hot sauce to give it an extra spicy kick.
- Use a food processor to chop the florets into rice. This will make clean-up a lot easier too.
- If you prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup diced tomatoes, ½ small onion (or equivalent dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice. Then, add additional salt if needed.
How To Make Mexican Cauliflower Rice
Ready to see how you can turn cauliflower into Mexican rice in just a few steps?
All of the details are in the printable recipe card at the bottom of this post. First, here is some additional information that will help you out.
Prep Your Veggies
Start by grating a head of cauliflower with a box grater or food processor. You should get about 6 cups.
If using fresh produce, dice the tomatoes, small onion, and green chili peppers. Add some lime juice and mix it together. If using a canned mix, you can skip this step.
Mix Everything Together
In a 1½ quart baking dish, mix together the cauliflower rice, diced tomato blend, and salt until well combined.
Bake The Mexican Cauliflower Rice
Cook the cauliflower rice mixture in the oven, stirring about halfway through. Then, sprinkle on fresh cilantro and optional red pepper flakes when ready to serve.
This cauliflower rice is so convenient because you don’t even need to dry out the cauliflower or drain the liquid from the tomatoes. The liquid will evaporate in the oven, leaving you with the perfect side dish.
What To Serve With Keto Cauliflower Rice
Grilling is my cooking method of choice in the summer. In that case, I season the meat with my low-carb taco seasoning.
You could also enjoy it along with this Mexican zucchini and beef skillet for a meal that’s full of veggies and flavor.
Frequently Asked Questions About Low Carb Mexican Cauliflower Rice
Before we get to the recipe (just a little further below), here are some questions people often ask about this recipe.
How do you store cauliflower rice?
This cauliflower rice side dish is perfect to use in your meal prep. Store leftovers in your resealable container and keep it in the refrigerator for up to 3 days.
Can you use frozen cauliflower rice?
Yes, you can use frozen cauliflower rice instead of chopping up your own fresh. In fact, this step will save you quite a bit of time, too.
If you use frozen cauliflower rice, let it thaw completely, and then use a paper towel to pat it dry. Now, you are ready to follow the instructions in the recipe card.
How many carbs are in Mexican cauliflower rice?
This recipe yields about 8 servings and each portion contains 5.7 grams of total carbs and 2.2 grams of fiber.
Therefore, each serving will contain about 3.5 grams of net carbs. This makes it an excellent option for anyone eating keto or low carb.
Can you make it in the air fryer?
No, I do not recommend using the air fryer to cook the cauliflower rice. It’s too light and the air might lift it up and make quite a mess. The oven is the best way to bake and crisp up this cauliflower side dish.
This tasty side dish is packed with traditional Mexican flavors.
Anywhere that you might find traditional Mexican rice, this cauliflower version is a perfect substitute!
More Side Dish Recipes To Try
Looking for a few more easy low-carb side dishes to serve along with your main meal? Check out a few of these favorites:
- Cheesy Cauliflower Breadsticks can be a tasty and satisfying snack, or served as yummy finger food at parties!
- Easy Zucchini Au Gratin is so much healthier than the high-carb potato version and takes just minutes to prepare.
- Low-Carb Keto Creamed Spinach With Cheese is ultra creamy and packed with cheesy flavor!
- Baby Kale Salad With Avocado And Parmesan is a quick and easy dish that’s perfect for a light lunch or to serve at the start of dinner.
- Roasted Radishes have the right flavor and texture making them a great substitute for roasted potatoes.
Mexican Cauliflower Rice
- 6 cups grated cauliflower about 1 head
- 1 can Mexican style diced tomatoes with green chilis (10 ounces) see note
- ½ teaspoon salt
- 2 tablespoons fresh cilantro
- dash of red pepper flakes optional
- In 1 ½ quart baking dish, mix the cauliflower, diced tomato blend, and salt together until well combined.
- Bake at 350F for 40 minutes, stirring about halfway through. Sprinkle on fresh cilantro and optional red pepper flakes.
Array ( [serving_size] => 111 [calories] => 27 [carbohydrates] => 5.7 [protein] => 4.6 [fat] => 0.4 [cholesterol] => 0 [sodium] => 325 [fiber] => 2.2 [sugar] => 2.7 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published June 20, 2016… Last Updated: May 4, 2021.