Low Carb Mexican Cauliflower Rice – A Flavorful, Weeknight-Friendly Side

Skip the heavy rice and keep all the flavor. This Low Carb Mexican Cauliflower Rice brings smoky spices, bright lime, and tender veggies to your plate without the carb load. It’s quick to cook, easy to customize, and tastes like something you’d get from your favorite taco spot.

Make it on a weeknight, serve it with grilled chicken or shrimp, or turn it into a burrito bowl. You’ll get the comfort of a classic Mexican rice, minus the starch and heaviness.

Low Carb Mexican Cauliflower Rice - A Flavorful, Weeknight-Friendly Side

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• Cauliflower rice – 4 cups, fresh or frozen
• Olive oil or avocado oil – 2 tablespoons
• Onion – 1 small, finely diced
• Garlic – 3 cloves, minced
• Tomato paste – 1 tablespoon
• Diced tomatoes – 1/2 cup (canned, drained, or fresh)
• Bell pepper – 1/2 cup, finely diced (any color)
• Jalapeño – 1, seeded and minced (optional for heat)
• Ground cumin – 1 teaspoon
• Chili powder – 1 teaspoon
• Smoked paprika – 1/2 teaspoon
• Oregano – 1/2 teaspoon (Mexican oregano if you have it)
• Salt and black pepper – to taste
• Chicken or vegetable broth – 1/4 cup
• Lime – 1, zested and juiced
• Fresh cilantro – 1/4 cup, chopped
• Optional add-ins – cooked chorizo, shredded rotisserie chicken, sautéed shrimp, or black soybeans for extra protein (still low carb)

Instructions

 

• Prep the cauliflower. If using fresh, pulse florets in a food processor until rice-sized. If using frozen, let it sit out for 5–10 minutes so it’s not icy. Pat dry with paper towels to remove extra moisture.
• Sweat the aromatics. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Toast the spices. Add tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute, stirring, until the paste darkens slightly and smells toasty.
• Build the base. Stir in diced tomatoes and broth. Simmer 1–2 minutes to let the flavors meld and reduce slightly.
• Add the cauliflower rice. Increase heat to medium-high. Add the cauliflower, tossing to coat in the sauce. Spread it out so it cooks evenly. Cook 5–7 minutes, stirring occasionally, until tender but not mushy. You want some steam to escape, so don’t cover the pan.
• Finish and brighten. Season with salt and pepper. Stir in lime zest and juice. Taste and adjust with more salt, lime, or chili powder as needed.
• Garnish and serve. Turn off the heat and fold in cilantro. Serve hot as a side or load it up with your favorite protein for a complete meal.

What Makes This Special

This recipe has all the key flavors you expect: tomato, cumin, chili, and a hint of garlic. The twist is using riced cauliflower, which cooks fast and absorbs spices beautifully.

You get a side dish that feels hearty but stays light, fresh, and low carb. Even better, it’s a one-pan recipe that’s easy to scale for meal prep or a crowd.

It also solves the usual cauliflower rice problem—sogginess. With the right technique, the cauliflower stays tender with a little bite, and the pan sauce clings to every kernel-like crumb.

What You’ll Need

• Cauliflower rice – 4 cups, fresh or frozen
• Olive oil or avocado oil – 2 tablespoons
• Onion – 1 small, finely diced
• Garlic – 3 cloves, minced
• Tomato paste – 1 tablespoon
• Diced tomatoes – 1/2 cup (canned, drained, or fresh)
• Bell pepper – 1/2 cup, finely diced (any color)
• Jalapeño – 1, seeded and minced (optional for heat)
• Ground cumin – 1 teaspoon
• Chili powder – 1 teaspoon
• Smoked paprika – 1/2 teaspoon
• Oregano – 1/2 teaspoon (Mexican oregano if you have it)
• Salt and black pepper – to taste
• Chicken or vegetable broth – 1/4 cup
• Lime – 1, zested and juiced
• Fresh cilantro – 1/4 cup, chopped
• Optional add-ins – cooked chorizo, shredded rotisserie chicken, sautéed shrimp, or black soybeans for extra protein (still low carb)

How to Make It

1. Prep the cauliflower. If using fresh, pulse florets in a food processor until rice-sized.

   If using frozen, let it sit out for 5–10 minutes so it’s not icy. Pat dry with paper towels to remove extra moisture.

2. Sweat the aromatics. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Toast the spices. Add tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute, stirring, until the paste darkens slightly and smells toasty.
4. Build the base. Stir in diced tomatoes and broth.

   Simmer 1–2 minutes to let the flavors meld and reduce slightly.

5. Add the cauliflower rice. Increase heat to medium-high. Add the cauliflower, tossing to coat in the sauce. Spread it out so it cooks evenly.

   Cook 5–7 minutes, stirring occasionally, until tender but not mushy. You want some steam to escape, so don’t cover the pan.

6. Finish and brighten. Season with salt and pepper. Stir in lime zest and juice.

   Taste and adjust with more salt, lime, or chili powder as needed.

7. Garnish and serve. Turn off the heat and fold in cilantro. Serve hot as a side or load it up with your favorite protein for a complete meal.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in a skillet with a splash of broth or water to loosen it up.

The flavor actually deepens by day two, making it great for meal prep.

For freezing, let it cool completely, then freeze flat in a zip-top bag for up to 2 months. Reheat from frozen in a covered skillet over medium heat, breaking it up as it warms. Add fresh cilantro and a squeeze of lime before serving to revive the brightness.

Benefits of This Recipe

• Low carb and keto-friendly while still satisfying.
• High in fiber and micronutrients from cauliflower, tomatoes, and peppers.
• Quick cook time for busy weeknights—about 20 minutes start to finish.
• Versatile base for bowls, burritos (low-carb tortillas), or a side with grilled meats.
• One-pan cleanup and easy to scale for meal prep.

What Not to Do

• Don’t overload the pan. Too much cauliflower at once traps steam and makes it soggy.

  Use a wide skillet or cook in batches.

• Don’t skip toasting the spices. This step deepens flavor and helps the dish taste more like traditional Mexican rice.
• Don’t cover the pan. You want moisture to evaporate so the rice stays fluffy.
• Don’t add lime too early. Acid can dull the spices while cooking. Add it at the end for a clean, bright finish.
• Don’t rely only on salt. Balance with lime, cilantro, and a touch more chili powder to bring everything to life.

Alternatives

• Spice swap: Use chipotle powder instead of chili powder for a smokier heat. Add a pinch of coriander for citrusy notes.
• Tomato options: Replace diced tomatoes with fire-roasted tomatoes for deeper flavor, or use a few tablespoons of salsa roja for convenience.
• Veggie boost: Add diced zucchini or mushrooms to stretch the dish while keeping it low carb.
• Protein add-ins: Stir in cooked chorizo, shredded chicken, or sautéed shrimp at the end.

  For vegetarian low carb, try crumbled tofu or tempeh with taco seasoning.

• Heat level: Swap jalapeño for serrano if you like it spicier, or omit entirely for a milder dish.
• Garnish ideas: Top with avocado slices, queso fresco, or a dollop of sour cream for extra richness.

FAQ

Can I use pre-riced cauliflower from the store?

Yes. Fresh or frozen pre-riced cauliflower both work well. If using frozen, thaw slightly and pat dry so you don’t add extra water to the pan.

How do I prevent mushy cauliflower rice?

Use a hot, wide skillet; don’t overcrowd; and avoid covering the pan.

Cook just until tender, 5–7 minutes. If it seems wet, increase the heat for the last minute to drive off moisture.

Is this recipe spicy?

It’s mildly spicy as written. For less heat, skip the jalapeño and use sweet paprika instead of smoked.

For more heat, add chipotle powder or diced serrano.

Can I make it dairy-free and vegan?

It already is, as long as you use vegetable broth and skip dairy toppings. The base recipe is naturally dairy-free and vegan.

What can I serve with it?

Try grilled chicken, cilantro-lime shrimp, carne asada, or chili-lime tofu. It’s also great as the base for a burrito bowl with lettuce, avocado, and a spoonful of salsa verde.

How many carbs are in a serving?

It depends on exact brands and add-ins, but a typical 1-cup serving of the base recipe lands around 6–8 net carbs.

Add proteins and toppings accordingly based on your goals.

Can I double the recipe?

Yes, but cook in two batches or use an extra-large skillet. Crowding the pan creates steam and leads to soggy rice.

Can I make it ahead?

Absolutely. Cook it, cool it, and refrigerate.

Reheat in a skillet with a splash of broth, then add fresh lime and cilantro before serving to brighten it up.

In Conclusion

This Low Carb Mexican Cauliflower Rice gives you bold, satisfying flavors with a lighter feel. It’s fast, flexible, and pairs with almost anything you’re craving. Keep a bag of riced cauliflower on hand and you’ll have a fresh, colorful side ready in minutes.

With a few simple tricks, you’ll get the texture and taste of classic Mexican rice—minus the carbs.