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The Best Keto / Low Carb Mexican "Rice"

Print Recipe
Course: Side Dish
Cuisine: Mexican
Ingredients Method Notes

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

Method
 

  1. *If using optional zucchini or fresh riced cauliflower, Warm up 1 Tablespoon of Avocado Oil/Olive Oil on medium-high heat
  2. *Sautee the zucchini and/or fresh Cauliflower to soften
  3. If using Frozen Cauliflower (microwave per instructions)
  4. Throw cooked cauliflower into heated pan. Medium- high heat.
  5. Add Bouillon and mix until all incorporated around veggies
  6. Add chicken stock and stir. let simmer. The veggies will get soft and chicken stock will cook down.
  7. Once the chicken stock is cooked down to no more liquid, add pico de gallo and mix.
  8. If needed, add salt.
  9. 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.