This Mexican Cauliflower Rice is a one pan wonder! It’s an easy keto skillet meal that takes 8 ingredients and only 25 minutes to make. And the whole family loves it.
This Mexican Cauliflower Rice has been one of my most popular keto dinner recipes for many years now. Even people who swear up, down, and sideways that they don’t like cauliflower enjoy this easy and skillet meal. That includes my own children!
We love Mexican food, but the traditional versions are typically not very keto-friendly. I struggle to find decent low carb choices when we go out to eat, and often end up with a salad.
So I have to take matters into my own hands and create my own versions. They may not be authentic Mexican, but they always taste fabulous. Taco Pie is a family favorite, as are my Keto Chicken Fajitas.
And this easy Keto Mexican Rice dish is a perfect addition to the dinner rotation.
Why this recipe is so awesome
Not only is Mexican Cauliflower Rice full of bold flavor, but it’s also astonishingly easy to make. It takes eight basic ingredients that you can find at any grocery store. And it’s ready in 25 minutes, start to finish.
It’s also a full meal in one pan, so clean up is a snap. It’s a perfect recipe for busy weeknights!
I was inspired to create this recipe after seeing the Mexican rice skillet from Dinners, Dishes, and Desserts. It looked like something my family would love, but it wasn’t even remotely keto.
Of course, it wasn’t as simple as simply swapping the real rice for cauli rice. I also left out the beans and corn, and back on a few other items to cut down on the carbs.
But the basic concept was the same: cook everything in the same skillet, sprinkle with cheese, put the lid on for a few minutes, and it’s ready to eat. So easy and so good!
Reader reviews
But don’t take my word for it. This Keto Mexican Rice gets rave reviews every time. Check out these reader reviews:
I’ve made this twice as in the last two weeks following a keto diet and it is delicious! I made it the first time with fresh cauliflower and the second with thawed frozen and they were both great, but I think I prefer the frozen cauli. It’s even better reheated! – Shanna
I have been slow to get on the cauliflower rice train due to the taste/smell, but I just made this… and my oh my, it is delicious! No one would know that there is cauliflower rice instead of regular rice in the dish. Definitely a make again recipe! Thank you for the recipe. – Angie
Ingredients you need
- Ground beef: I like to use good grassfed beef from Wild Pastures. But you can also use ground turkey or chicken for a lighter meal.
- Onion: Just a little onion adds flavor, without adding too many extra carbs.
- Red pepper: Sweet peppers add color and flavor. You can use green or yellow as well.
- Taco seasoning: You can make your own or purchase pre-made seasoning. Just be sure to choose a spice mix that doesn’t have any additives, fillers, or sugars.
- Tomatoes: I like to use fresh tomatoes, but canned works too. I recommend draining off any extra juices.
- Cauliflower rice: It really doesn’t matter whether you use fresh or frozen. They both take about the same time to cook through.
- Chicken broth: You need a little extra liquid to help everything cook through.
- Shredded cheese: I like to use cheddar, but you can also use pepper jack, monterey jack, or a Mexican blend.
Step-by-step directions
- Brown the beef: In a large skillet over medium heat, brown the ground beef until almost cooked through, but still a little pink.
- Add some flavor: Add the onion and pepper and cook until the vegetables are tender. Then stir in the taco seasoning.
- Stir in the remaining ingredients: Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften.
- Cover with cheese: Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.
Expert tips
Make sure you use a large skillet, at least 12 inches in diameter, in order to accommodate all the ingredients. They will cook down but it’s hard to stir everything together in a smaller pan.
Customize your meal! Add your favorite toppings or put them out in bowls and let everyone add their own.
- Sour cream
- Salsa
- Black olives
- Chopped avocados
- Guacamole
- Fresh cilantro
- Green onions
- Hot sauce
- Chopped jalapeños
Frequently Asked Questions
Yes, these two terms refer to exactly the same thing. Cauliflower that has been “riced” means that it has been grated until it resembles grains of rice. However, most people simply call it cauliflower rice.
This recipe for Keto Mexican Rice has 6.4g of carbs and 2g of fiber. So it has a total carb count of 4.4g per serving.
Those of you who like to meal prep will be thrilled to know that this keto skillet meal can be made one to two days in advance. As several readers have noted, it tastes just as good re-heated. I don’t recommend freezing this one, as the fresh vegetables will become mushy upon thawing. Store the leftovers in the fridge in a covered container. It’s good for up to 5 days.
We love this recipe so much, I included it in my Easy Keto Dinners Cookbook!
Mexican Cauliflower Rice Recipe
Ingredients
- 1 lb (453.59 g) ground beef
- 1/4 medium (1/4) onion, diced
- 1/2 medium (1/2) red pepper, diced
- 3 tbsp taco seasoning
- 1 cup (149 g) diced tomatoes
- 12 ounces (340.2 g) cauliflower rice, fresh or frozen
- 1/2 cup (117.5 g) chicken broth
- 1 1/2 cups (169.5 g) shredded Cheddar cheese or Mexican Blend
Instructions
- In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.
- Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).
- Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes.
- Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.
Video
Notes
Nutrition
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This is awesome!
Just did it. It’s really great recipe! Thanks for sharing
Hello, This recipie was very delicious! I would omit the chicken broth, it made it very soupy. I would also Turn off the heat and add the cheese at the last minute instead of continuing to cook the meal after the cheese is added.
I have a question: How much sodium do you estimate is in this meal if it is prepared the way you show it?
This is very easy to make and a very good low carb dish! In my opinion it is Best the next day when all the flavors set in!!
You wouldnt happen to know the serving size, would you?
Made this tonight and it’s absolutely delicious! Followed the recipe exactly as written and so simple…I do make my own taco seasoning. This is going into the rotation for sure.
I love this! Second time making it, though this time I am subbing ground chorizo for ground beef and green pepper for red since that is what I have on hand :). Great for make ahead lunches, which do me in working the night shift!
Thanks
I’m having a small bowl of this for my lunch today; I cooked it for dinner last night. My husband enjoyed it as much as I did. I didn’t have ground beef so I substituted ground pork. It was very tasty and easy to prepare. Thank you for the recipe.
I made a nightshade-free version of this recipe last night and it was so delicious! I just omitted the red pepper and substituted the tomato for pan-roasted butternut squash. I used my own nightshade-free Taco Seasoning and followed the rest of the recipe just as it was. My husband loved it too.
Consider sauteeinfg the rice for a few minutes, or microwaving dry or oiled pan, in an open container in the microwave first. This dries the cauliflower out a bit and makes the texture more ricelike. It also works really well when making cauliflower mash. Not as runny and more potato-like.
AWESOME recipe!! THANK YOU!! I didn’t have diced tomatoes so used a can of rotel original- little extra heat never hurt anyone! Topped with a bit of sour cream YUMMY!
I would love to try this recipe. I know you put how many servings it makes but how many grams per serving. I am on a very strict diet and wouldn’t know how to measure it.
I’m sorry, it’s not measured that way. You make it, and divide it up into 6. It fed my family of 5 plus some good sized leftovers. That’s all I can really tell you.
Hi Carolyn!
Just wanted to let you know that your recipe:
https://nl.pinterest.com/pin/710583647428080156/
is being hijacked by another site:
http://5mintohealth.com/perfect-primo-bread-carb-free-bread/
I warned another blogger this week about this EXACT SAME SITE, so a second report would possibly go a long way to shutting this practice down.
(Glad I found the real one so I can pin it. Recognized your layout)
Guinan
Made this tonight and we loved it! Even my picky 10 year old, lol. We will definitely make it again. Thank you!
Glad to hear it!
I made this last night and it was great! In fact, it was so good that I’m going to pre-order your cookbook!
Well I am so glad to hear it!
I made this again- tonight- for the second time in a week! It’s my absolute favorite go-to low carb meal, that keeps me on my eating plan, but that my whole family enjoys! Thank you SO SO much!
Wonderful!
Just stumbled across this recipe, and upon reading the blurb before it, burst into tears. My son is type 1, and everything you said just hit a soft spot for me. Not many people realize, or care to try, exactly what goes into keeping these little warriors alive and healthy. So thank you for understanding and trying to make our lives just a little easier.
Ps this looks amazeballs and I will be making it tomorrow when my son is home from grandmas!
Much love, from one exhausted but happy type 1 momcreas. (I call myself a “momcreas” cuz I’m his mom and his pancreas!)
Hi Jennie, I am so glad to hear it resonated for you (although not so happy to hear it made you cry!). Love the name “momcreas”. Not sure if you are looking for any sort of support group but there is a Facebook group called TypeOneGrit and they are so wonderfully supportive and helpful for Type 1 folks and parents.
The nutrition box above shows 300g of carbs? Is that a typo?
You’re reading the Recommended Daily Values, not the actual carb count. Look above that for the ACTUAL nutritional info.
Would Rotel work for the tomatoes?
This was fantastic! I didn’t have ground beef thawed, so I used chicken breast the first time I made it and chicken thighs the second time. Both times it was amazing! Thanks for the awesome quick dinner recipe!