Quick & Easy, Keto-Friendly Mexican Cauliflower Rice

March 7, 2019

This quick and easy low carb dish is the perfect side for all of your favorite Mexican meals!  Head over to the Keto-Friendly section of the blog to check out all of the other great low-carb recipes!

 

 

 

Hey, y’all!  As you probably know by now, we’re on this half-assed Keto Kick.  I call it half-assed because we eat carbs on the weekend so we never get into Ketosis.  We eat really well 5 days out of the week and sensibly the other two.  During the week we eat delicious recipes like Pizza Casserole, Italian-Style Spaghetti Squash with Meatballs, Meat Lovers Pizza Zucchini Boats, Philadelphia Cheesesteak Stuffed Peppers, and Honey Sriracha Meatballs.  On the weekend I might indulge myself with a Starbucks Caramel Macchiato or a slice (or 2) of pizza.  Sure, it might not be full-on Keto but it’s working.  I’ve lost several inches over the last couple of months.

 

 

I’ve shared a lot of the main courses we’ve been eating but I haven’t written about many of the sides we’ve been eating.  We eat lots of green foods- roasted or steamed broccoli, green beans, and of course asparagus dishes like Jacked Up Asparagus and Garlic Parmesan Roasted Asparagus.  We also enjoy Roasted Brussels Sprouts over so often.  One side that we eat frequently is cauliflower rice.  I purchase it pre-riced from the frozen food aisle so that all I have to do is pop it in the microwave.  I don’t have an extra hour to devote to making my own cauliflower rice.

 

 

This week, I played around with a Mexican Cauliflower Rice (or Spanish Cauliflower Rice) recipe and I have to admit, it turned out pretty banging.  I simply popped two bags of cauliflower rice into the microwave and steamed them according to the package instructions.  Next, I poured the steamed cauliflower rice into a casserole dish.  I stirred in 1 can of Rotel (complete with the juices), added in some red pepper flakes and a dash of salt and popped it in the oven for 10 minutes to bake off.  The end result was divine.  Who knew so few recipes could come together to form such a fabulous side dish? 

 

 

Why Cauliflower Rice?

 

 

Cauliflower has 25 calories per cup vs. 218 for a cup of cooked brown rice. If you’re watching carbs, cauliflower has 5g per cup vs. 46g for a cup of brown rice.  Cauliflower rice is easy and fast to make, especially when you use frozen cauliflower rice as a short cut!

 

 

 

 

What can I serve with this Cauliflower Mexican Rice recipe?

 

Taco Meatballs

Low-Carb Chicken Enchilada Casserole
Cheesy Mexican Ground Beef Bake
Chicken Fajita Bake
Beef Burrito Bowls
Low-Carb Chicken Burrito Bowls

 

Kitchen Essentials:

 

Casserole
 

 

Ingredients:

 

2 10z bags frozen Riced Cauliflower with Roasted Garlic

1 can Rotel (I used mild)

Salt (to taste)

Red Pepper Flakes (to taste)

 

Instructions:

 

  1.  Preheat oven to 350.
     

  2. Prepare the riced cauliflower according to package instructions.
     

  3. Pour the cooked riced cauliflower into a casserole dish.  Add 1 can of Rotel (with the juices).  Add salt and red pepper flakes to taste.  Stir to combine.
     

  4. Bake in the oven for 10 minutes.  Serve immediately

 

 

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Use #mandmcooks on social media so I can see how your dish turned out.

 

**This post contains affiliate links for your shopping convenience**

 

Updated: 3/11/19

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