Keto Mexican Cauliflower Rice
Spice up your cauliflower rice by adding vegetables and spices! This has the same great flavor of Mexican rice. Enjoy as is, or top it with cheese, olives, and avocado for extra healthy fats. We love this served with sliced chicken or sautéed shrimp on top to make it a complete meal. 11 GRAMS NET CARBS PER SERVING
Servings: 4 servings
- 1 tablespoon avocado oil
- 1/4 cup onion minced
- 1/2 green bell pepper diced
- 1 can diced tomatoes blended into a smooth puree (or use crushed tomatoes)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 4 cups cauliflower rice
- 1 cup cheddar cheese shredded
- 1 avocado cubed
- 1/2 cup cilantro chopped
In a skillet, add avocado oil, onions, and bell peppers. Saute over medium heat for about 7 minutes until softened.
Add blended tomatoes (or buy crushed tomatoes and use instead of diced tomatoes), salt, and spices, and let simmer for about 5 minutes to reduce the liquid.
Add the cauliflower rice. If using frozen cauliflower rice, put a lid on the pan for about 10 minutes to allow it to defrost before mixing it into the vegetable mixture. If using fresh cauliflower rice, just mix it in and saute it for about 7-10 minutes, until hot throughout.
Top the "rice" with cheese and olives, and put the lid on the pan until the cheese melts. Reduce the heat to prevent it from burning on the bottom.
Garnish the cauliflower rice with chopped avocados and cilantro.
Calories: 293kcal | Carbohydrates: 19g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 675mg | Potassium: 1013mg | Fiber: 8g | Sugar: 7g | Vitamin A: 821IU | Vitamin C: 105mg | Calcium: 288mg | Iron: 3mg