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The Best Keto / Low Carb Mexican "Rice"

Print Recipe
Course Side Dish
Cuisine Mexican

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.
Keyword Cauliflower, Hearts of Palm, keto, low carb, Mexican side dish, Rice, side