Spicy Mexican Cauliflower Rice Recipe

Keto Mexican Cauliflower Rice

Say “adios” to bland meals and “hola” to a vibrant, keto-friendly twist on traditional Mexican rice! Our Keto Mexican Cauliflower Rice brings a fiesta of flavors to your table while keeping your health goals intact. Bursting with savory spices and low-carb goodness, this dish will become your new favorite!

Recipe Overview:

• Course: Breakfast
• Cuisine: American
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Servings: 6
• Calories per Serving: 352 kcal

Ingredients:

• 1 medium head cauliflower, grated or riced
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup bell peppers (any color), diced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions: 

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
2. Incorporate diced bell peppers and cook for an additional 2-3 minutes until they begin to soften.
3. Add the riced cauliflower to the skillet, stirring well to combine with the vegetables.
4. Sprinkle in the cumin, chili powder, paprika, salt, and pepper. Mix thoroughly.
5. Stir in the drained diced tomatoes, allowing the mixture to simmer for 5-7 minutes until cauliflower is tender.
6. Garnish with fresh cilantro before serving.

Nutritional Information (per serving):

• Calories: 85 kcal
• Total Fat: 5g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 280mg
• Total Carbohydrates: 9g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 3g

 

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Spicy Mexican Cauliflower Rice Recipe

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Say "adios" to bland meals and "hola" to a vibrant, keto-friendly twist on traditional Mexican rice! Our Keto Mexican Cauliflower Rice brings a fiesta of flavors to your table while keeping your health goals intact. Bursting with savory spices and low-carb goodness, this dish will become your new favorite!

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Ingredients

• 1 medium head cauliflower, grated or riced
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup bell peppers (any color), diced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
2. Incorporate diced bell peppers and cook for an additional 2-3 minutes until they begin to soften.
3. Add the riced cauliflower to the skillet, stirring well to combine with the vegetables.
4. Sprinkle in the cumin, chili powder, paprika, salt, and pepper. Mix thoroughly.
5. Stir in the drained diced tomatoes, allowing the mixture to simmer for 5-7 minutes until cauliflower is tender.
6. Garnish with fresh cilantro before serving.

Notes

Nutritional Information (per serving):
Calories: 85 kcal
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 280mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugars: 4g
Protein: 3g

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Nutrition Information

Amount Per Serving Calories 85Total Fat 5gSaturated Fat 1gTrans Fat 0gCholesterol 0mgSodium 280mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 4gProtein 3g

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