Easy Keto Mexican Cauliflower Rice Skillet Recipes

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MEXICAN CAULIFLOWER RICE



Mexican Cauliflower Rice image

This easy Keto Mexican Cauliflower Rice is a great low carb side dish that goes great with any fiesta themed meal! Made with tomatoes, onions, peppers, and spices, you're going to love this healthy dish!

Provided by Cast Iron Keto

Categories     Side Dish

Time 25m

Number Of Ingredients 13

1 tablespoon avocado oil
1/4 cup minced onion
1 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
24 ounces cauliflower rice (we use frozen Trader Joe's)
1 14.5 oz can Rotel
Salt (to taste)
2 tablespoons minced cilantro
1 sliced lime
1 jalapeño (sliced)
1 avocado (diced or sliced)
6 tablespoons sour cream

Steps:

  • Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot add in the onion and garlic, cooking 1 minute just until starting to soften. Add in the spices and cook, stirring, another 15-30 seconds until fragrant.
  • Add in the cauliflower rice, stir to combine and cook another 3-5 minutes until most of the moisture has evaporated.
  • Add in the Rotel and stir, cook another minute or so. Season with salt to taste and top with any desired toppings before serving.

Nutrition Facts : Calories 60 kcal, Carbohydrate 6 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 50 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EASY KETO MEXICAN CAULIFLOWER RICE SKILLET RECIPE



Easy Keto Mexican Cauliflower Rice Skillet Recipe image

This EASY Mexican cauliflower rice recipe takes 7 ingredients + 10 minutes! This delicious keto Mexican cauliflower rice skillet makes a healthy paleo low carb side dish.

Provided by Maya

Categories     Side Dish

Time 10m

Number Of Ingredients 8

1 tablespoon Olive oil
1/4 medium White onion
1 clove Garlic
1 tablespoon Chili powder
1 teaspoon Cumin
1 lb Cauliflower rice ((about one very large head))
1 14.5 oz. can Diced tomatoes
Sea salt ((o taste))

Steps:

  • If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice like texture.
  • In a large skillet heat the oil over medium-high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned.
  • Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
  • Add in the cauliflower and stir letting it crisp up and any moisture evaporates. About 5 minutes.
  • Add in the tomatoes and stir to combine. Taste for salt and add as needed.
  • Sprinkle with cilantro and a squeeze of lime just before serving.

Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Protein 3 g, Fat 4 g, Sodium 68 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

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