This Keto Mexican “Rice” is a favorite in our house! My sister-in-law showed me how to cook the regular Mexican rice and it was amazing! The best part of this recipe is that it is easy, quick, low carb, and delicious!
Not a fan of Cauliflower?
It is OK if you aren’t a fan of Cauliflower. Even though I do believe this recipe really disguises the cauliflower taste, you can try it using Hearts of Palm rice or even chopped up zucchini or yellow squash. I have used this recipe with all of these options, and all are great!
Main Ingredients
- As you can see from above, You have multiple options for your veggie.
- Riced Cauliflower– I use the frozen kind.
- Hearts of Palm Rice– This is my preferred brand. Buy the 6 pack. It is nice having these on hand!
- Knorr Granulated Tomato Chicken Bullion – This Magic ingredient is what gives you that amazing flavor. I don’t recommend getting the cubes, the powder works best in this recipe.
- Chicken Stock/Broth – These small containers are my favorite. You can put the cap back on and in thr fridge. I use chicken stock to re-warm chicken and the rice also.
- Fresh Pico de Gallo– This is a MUST. It really gives it the FRESH taste. You can either buy store bought, or You can find my recipe here. It is super easy! And I love having it in my fridge.
What do I serve my “rice” with?
- Tacos! – We eat Tacos alot, and this is my way of getting veggies to the family
- There are some low carb Tortilla options that are great!
- I have a great tortilla Recipe HERE. This one is Grain Free & Dairy Free
- Mr. Tortilla’s 1 carb Tortillas are great! Small and only 1 net carb. They are not grain free though.
- La Tortilla Factory Low Carb Tortillas are regular size and pretty tasty. Still not grain free.
- There are some low carb Tortilla options that are great!
- Enchiladas- I have a favorite recipe to share soon.
- Salads- This is something that I love throwing my rice on… Even the kids love it!
- Below are some examples. I like to LOAD my Tacos/Salads UP!
Tacos with Keto Mexican “rice” w/Zucchini 
Keto Salad with Keto Mexican “Rice” 
Keto Salad with Keto Mexican “Rice” w/ zucchini
The Best Keto / Low Carb Mexican “Rice”
Ingredients
- 1 9-12 oz Riced Cauliflower Frozen or Fresh* /
- 1 tsp Knorr Tomato Bouillon with chicken flavor powder version
- 1/4 cup Chicken stock
- 2 Tbsp Pico de Gallo
- 1 Small Zucchini *Optional* finely diced
- 1 Tbsp Olive Oil/Avocado Oil
- Salt to taste
Instructions
- *If using optional zucchini or fresh riced cauliflower, Warm up 1 Tablespoon of Avocado Oil/Olive Oil on medium-high heat
- *Sautee the zucchini and/or fresh Cauliflower to soften
- If using Frozen Cauliflower (microwave per instructions)
- Throw cooked cauliflower into heated pan. Medium- high heat.
- Add Bouillon and mix until all incorporated around veggies
- Add chicken stock and stir. let simmer. The veggies will get soft and chicken stock will cook down.
- Once the chicken stock is cooked down to no more liquid, add pico de gallo and mix.
- If needed, add salt.
- Serve immediately.
Notes
As I mentioned, you can use fresh cauliflower, but you will need to get it softened. I find it works best in a pan with oil to cook. It doesn’t get too soggy this way. Then you can follow remaining directions.
If you want to use hearts of Palm rice instead of cauliflower, I always rinse it from the package and then throw it into the heated pan and follow remaining directions.
I try to add additional vegetables in most of the things that I cook, so adding a medium zucchini finely diced, not only looks great, it tastes amazing!
The Bouillon is already salty. Sometimes I add extra salt, and sometimes I don’t. This part is key to making sure it is your preferred liking.
What to buy?
