Published: May 26, 2021 · Modified: Sep 27, 2022 by Carolyn

Mexican Cauliflower Rice

Name: Mexican Cauliflower Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb ground beef; 1/4 medium onion (diced); 1/2 medium red pepper (diced); 3 tbsp taco seasoning; 1 cup diced tomatoes; 12 ounces cauliflower rice (fresh or frozen); 1/2 cup chicken broth; 1 1/2 cups shredded Cheddar cheese or Mexican Blend

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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.

Top down image of Mexican Cauliflower Rice in a large skillet, with avocado, cilantro, jalapeno and olives all around.

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.

A pan filled with keto Mexican style cauliflower rice on a white background, with avocado, jalapeno, and tomatoes in the background.

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!

A white bowl of Mexican cauliflower rice over a grey patterned napkin.

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

Top down image of the ingredients for Mexican Cauliflower Rice.

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

A collage of four images showing the steps for making Keto Mexican Cauliflower Rice.

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.

A bowl of Mexican Cauliflower Rice with avocado, tomatoes, jalapeños, and olives on a cutting board in the background.

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

Close up shot of a white bowl filled with Mexican Cauliflower Rice with a fork digging into it.

Frequently Asked Questions

Is cauliflower rice the same as riced cauliflower?

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.

How many carbs are in Mexican 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.

Can I Mexican cauliflower rice in advance?

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!

Close up shot of a pan of Mexican Cauliflower Rice.

Mexican Cauliflower Rice Recipe

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.

4.83 from 136 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: keto Mexican rice, Mexican cauliflower rice

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 352kcal

Ingredients

1 lb ground beef
¼ medium onion diced
½ medium red pepper diced
3 tablespoon taco seasoning
1 cup diced tomatoes
12 ounces cauliflower rice fresh or frozen
½ cup chicken broth
1 ½ cups shredded Cheddar cheese or Mexican Blend

US Customary – Metric

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

Storage Instructions: Store any leftovers in a covered container in the fridge for up to 5 day.

Nutrition Facts

Mexican Cauliflower Rice Recipe

Amount Per Serving (1 serving = ⅙th of recipe)

Calories 352 Calories from Fat 195

% Daily Value*

Fat 21.7g33%

Cholesterol 96mg32%

Carbohydrates 6.4g2%

Fiber 2g8%

Protein 29.1g58%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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