25 Delicious Keto Mexican Rice Recipes to Try This Week

Mexican cuisine is loved around the world for its bold flavors, vibrant colors, and comforting dishes.

Traditional Mexican rice, however, is often high in carbs, making it a challenge for those following a ketogenic or low-carb diet.

Fortunately, keto-friendly alternatives using cauliflower and other low-carb ingredients allow you to enjoy all the flavor of Mexican rice without the extra carbs.

In this article, we’ve compiled 25 keto Mexican rice recipes that range from simple, quick cauliflower rice to protein-packed meals with chicken, shrimp, or chorizo.

Whether you prefer a creamy, cheesy version or a fresh, zesty bowl with lime and cilantro, there’s a recipe for everyone.

These dishes are perfect for meal prep, weeknight dinners, or even festive occasions, all while staying low-carb and keto-compliant.

25 Delicious Keto Mexican Rice Recipes to Try This Week

With these 25 keto Mexican rice recipes, you don’t have to give up your favorite Mexican flavors to maintain a low-carb lifestyle.

From cheesy and creamy to zesty and fresh, these dishes provide endless variety and flexibility.

Whether you’re cooking for yourself, your family, or hosting a Mexican-themed dinner, these recipes are delicious, satisfying, and completely keto-friendly.

Give them a try and discover how simple and flavorful keto Mexican rice can be!

Keto Cauliflower Mexican Rice

This keto-friendly Mexican rice uses cauliflower as a low-carb alternative to traditional rice.

Bursting with bold flavors from tomato, garlic, and spices, this dish pairs perfectly with tacos, grilled meats, or as a standalone side.

The cauliflower mimics the texture of rice while keeping carbs minimal.

Ingredients:

• 1 medium head of cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Wash and core the cauliflower. Pulse in a food processor until it resembles rice grains.
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3-4 minutes.
3. Add garlic and sauté for another 30 seconds until fragrant.
4. Stir in diced tomatoes, cumin, chili powder, and smoked paprika. Cook for 2 minutes until the tomatoes soften.
5. Add riced cauliflower to the skillet and stir to coat with the tomato mixture.
6. Pour in the chicken or vegetable broth, season with salt and pepper, and cover. Cook for 5-7 minutes until the cauliflower is tender but not mushy.
7. Remove from heat, stir in lime juice and chopped cilantro. Adjust seasoning if necessary.

This keto cauliflower Mexican rice is light, flavorful, and perfect for anyone seeking a low-carb alternative to traditional Mexican rice.

The lime and cilantro give it a fresh, zesty finish.

Keto Mexican Cauliflower “Arroz” with Cheese

A creamy, cheesy twist on traditional Mexican rice, this keto version adds shredded cheese for richness while keeping it low-carb.

The combination of cauliflower, tomatoes, and Mexican spices makes it irresistible and perfect as a side dish or main.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced bell peppers (red or green)
• 1/4 cup tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1/2 cup shredded cheddar or Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Rice the cauliflower using a food processor or grater and set aside.
2. Melt butter in a skillet over medium heat. Add onions and bell peppers, sautéing until soft.
3. Add garlic and cook for another minute until fragrant.
4. Stir in tomato paste, chili powder, paprika, cayenne, salt, and pepper. Cook for 2 minutes to develop flavors.
5. Add riced cauliflower, stir well, and cook for 5-6 minutes until tender.
6. Reduce heat to low, sprinkle cheese over the top, and cover until the cheese melts.
7. Garnish with fresh cilantro before serving.

Rich and indulgent yet keto-friendly, this cheesy Mexican cauliflower rice is a comforting dish that satisfies cravings for traditional Mexican flavors without the carb overload.

Keto Mexican Cauliflower Rice with Avocado and Lime

This fresh, zesty keto Mexican rice highlights the combination of avocado, lime, and spices.

The riced cauliflower absorbs the flavors beautifully while keeping the dish light and low-carb.

Perfect for summer meals or as a vibrant side for dinner.

Ingredients:

• 1 medium head cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chopped tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Rice the cauliflower and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Stir in tomatoes, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
5. Add riced cauliflower and mix thoroughly. Cook for 5-6 minutes until tender.
6. Remove from heat and fold in lime juice and diced avocado.
7. Garnish with fresh cilantro and serve immediately.

This keto Mexican rice with avocado is vibrant, creamy, and full of fresh flavors.

The lime and avocado add a refreshing twist, making it a versatile side dish for any Mexican-inspired meal.

Keto Spicy Mexican Cauliflower Rice

This keto-friendly rice alternative delivers a spicy kick while staying low-carb.

Infused with jalapeño, cumin, and smoked paprika, it pairs perfectly with grilled meats or as a side for taco night.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons avocado oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (adjust to taste)
• 1/2 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Rice the cauliflower and set aside.
2. Heat avocado oil in a large skillet over medium heat. Sauté onions and jalapeño until soft, about 3-4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in diced tomatoes, chili powder, smoked paprika, cumin, salt, and pepper. Cook 2-3 minutes.
5. Add riced cauliflower, stir to coat with spices, and cook covered for 5-6 minutes until tender.
6. Remove from heat, stir in lime juice and fresh cilantro. Adjust seasoning as needed.

This spicy Mexican cauliflower rice delivers a bold flavor punch while staying keto-friendly.

The fresh lime and cilantro bring a zesty balance to the heat.

Keto Mexican Cauliflower Rice with Bacon

Smoky, savory, and full of flavor, this keto Mexican rice incorporates crispy bacon for added richness.

The combination of cauliflower, tomato, and spices creates a hearty, low-carb side dish perfect for breakfast or dinner.

Ingredients:

• 1 medium cauliflower, riced
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Cook chopped bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels, leaving bacon fat in the skillet.
2. Sauté onion in bacon fat until soft, about 3-4 minutes. Add garlic and cook for 30 seconds.
3. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower and mix well with the bacon and tomato mixture. Cover and cook for 5-6 minutes until tender.
5. Stir in crispy bacon pieces and fresh cilantro before serving.

This bacon-infused keto Mexican rice is smoky, hearty, and satisfying.

It’s a perfect side dish for breakfast, lunch, or dinner with a delicious low-carb twist.

Keto Mexican Cauliflower Rice with Peppers and Cheese

A colorful, cheesy take on keto Mexican rice, this recipe combines red and green bell peppers, spices, and a touch of shredded cheese for a vibrant and flavorful side dish.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded Monterey Jack or Mexican blend cheese
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and bell peppers until softened, about 4 minutes.
2. Add riced cauliflower and stir to combine with vegetables.
3. Season with chili powder, smoked paprika, salt, and pepper. Cook covered for 5-6 minutes until cauliflower is tender.
4. Reduce heat, sprinkle cheese over the top, and cover until melted.
5. Remove from heat and garnish with chopped cilantro.

This cheesy, colorful keto Mexican rice is visually appealing and packed with flavor.

The peppers add sweetness, while the melted cheese creates a creamy, satisfying texture perfect for any meal.

Keto Chicken Mexican Cauliflower Rice

This keto Mexican rice incorporates tender, juicy chicken for a hearty, protein-packed meal.

Infused with classic Mexican spices and fresh cilantro, it’s a low-carb version of a traditional chicken rice dish.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 cup cooked, shredded chicken
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Rice the cauliflower and set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes, then add garlic for 30 seconds.
3. Stir in diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower and shredded chicken. Stir well to combine and cook covered for 5-6 minutes until cauliflower is tender and flavors meld.
5. Remove from heat, stir in lime juice and fresh cilantro. Adjust seasoning if needed.

This chicken-infused keto Mexican rice is filling, flavorful, and perfect for lunch or dinner.

The tender chicken adds substance while keeping the dish low-carb.

Keto Shrimp Mexican Cauliflower Rice

A quick, seafood-inspired keto Mexican rice featuring succulent shrimp.

The combination of garlic, lime, and fresh cilantro gives it a bright, zesty flavor that pairs beautifully with seafood.

Ingredients:

• 1 medium cauliflower, riced
• 1 tablespoon olive oil
• 1/2 pound raw shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
2. Add diced tomatoes, paprika, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and stir well. Cook covered for 5 minutes until tender.
4. In a separate pan, quickly sauté shrimp until pink and cooked through, about 2-3 minutes per side.
5. Fold cooked shrimp into the cauliflower rice. Stir in lime juice and fresh cilantro before serving.

This shrimp keto Mexican rice is light, zesty, and packed with flavor.

It’s an easy, low-carb option for seafood lovers who want a healthy and satisfying meal.

Keto Beef and Cheese Mexican Cauliflower Rice

A hearty, savory keto rice dish featuring ground beef and melted cheese.

This recipe delivers the familiar flavors of Mexican comfort food while keeping carbs extremely low.

Ingredients:

• 1 medium cauliflower, riced
• 1/2 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup shredded cheddar or Mexican blend cheese
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat a skillet over medium heat and cook ground beef until browned. Drain excess fat.
2. Add onion and garlic to the skillet and sauté until soft.
3. Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower and mix thoroughly. Cover and cook for 5-6 minutes until cauliflower is tender.
5. Reduce heat and sprinkle cheese over the mixture. Cover until melted.
6. Garnish with fresh cilantro before serving.

This beef and cheese keto Mexican rice is rich, filling, and bursting with flavor.

It’s a perfect low-carb comfort food for dinner or meal prep.

Keto Roasted Red Pepper Cauliflower Rice

This vibrant keto Mexican rice features roasted red peppers blended into the cauliflower for a slightly sweet, smoky flavor.

Perfect as a colorful side dish for tacos, grilled chicken, or steak.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup roasted red peppers, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds.
2. Stir in roasted red peppers, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 2 minutes to blend flavors.
3. Add riced cauliflower and mix well. Cover and cook for 5-6 minutes until tender.
4. Remove from heat, stir in lime juice and chopped cilantro. Serve immediately.

This roasted red pepper keto Mexican rice is smoky, slightly sweet, and full of vibrant color.

It’s a gourmet-style side that elevates any meal while staying low-carb.

Keto Mexican Cauliflower Rice with Spinach

A nutrient-packed twist on keto Mexican rice, this recipe incorporates fresh spinach for a green, healthy, and flavorful side dish.

The combination of spices and lime keeps it lively and fresh.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 lime, juiced
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and chopped spinach, stir well, and cook covered for 5-6 minutes until cauliflower is tender and spinach is wilted.
4. Remove from heat, stir in lime juice and cilantro. Adjust seasoning as needed.

This keto Mexican rice with spinach is light, healthy, and full of fresh flavors.

It’s a versatile side dish that complements meat or seafood dishes beautifully.

Keto Mexican Cauliflower Rice with Jalapeño and Cream Cheese

A creamy, slightly spicy keto Mexican rice that incorporates cream cheese and jalapeños for richness and a subtle kick.

Perfect for those who love bold flavors in a low-carb dish.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 cup diced tomatoes
• 1/4 cup cream cheese, softened
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat butter or oil in a skillet over medium heat. Sauté onion and jalapeño until softened, about 3-4 minutes. Add garlic for 30 seconds.
2. Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and cook covered for 5-6 minutes until tender.
4. Reduce heat, add cream cheese, and stir until fully incorporated, creating a creamy texture.
5. Garnish with fresh cilantro and serve immediately.

This creamy jalapeño keto Mexican rice combines spice and richness for a satisfying, low-carb side dish.

It’s indulgent yet healthy and pairs well with grilled proteins.

Keto Chipotle Cauliflower Mexican Rice

Smoky and spicy, this keto Mexican rice is flavored with chipotle peppers in adobo sauce.

The cauliflower absorbs the smoky richness, creating a bold and satisfying low-carb side dish.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1-2 chipotle peppers in adobo, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds.
2. Stir in diced tomatoes, minced chipotle peppers, smoked paprika, cumin, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower, stir to combine, and cover. Cook for 5-6 minutes until cauliflower is tender.
4. Remove from heat, stir in lime juice and chopped cilantro. Serve immediately.

This chipotle keto Mexican rice delivers smoky heat and deep flavor.

Perfect for taco nights or as a side for grilled meats, it’s low-carb without sacrificing boldness.

Keto Roasted Corn and Cauliflower Mexican Rice

This keto-friendly dish mimics the sweet crunch of corn using roasted zucchini or yellow squash for a low-carb alternative.

Combined with cauliflower and Mexican spices, it’s a colorful, flavorful side.

Ingredients:

• 1 medium cauliflower, riced
• 1 small zucchini or yellow squash, diced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion and zucchini until soft, about 3-4 minutes. Add garlic for 30 seconds.
2. Stir in diced tomatoes, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower, stir well, and cook covered for 5-6 minutes until tender.
4. Remove from heat, stir in lime juice and cilantro. Serve immediately.

This roasted “corn” keto Mexican rice is sweet, savory, and colorful. It’s a visually appealing, low-carb side that complements any Mexican-inspired meal.

Keto Mexican Cauliflower Rice with Avocado Crema

A creamy, luxurious keto Mexican rice recipe featuring a smooth avocado-lime crema.

This dish is fresh, zesty, and perfect as a side or light main course.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 ripe avocado
• 2 tablespoons sour cream or Greek yogurt
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower, mix well, and cook covered for 5-6 minutes until tender.
4. In a blender, combine avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth.
5. Serve the cauliflower rice with a dollop of avocado crema on top and garnish with fresh cilantro.

This avocado crema keto Mexican rice is creamy, refreshing, and rich in flavor.

The avocado topping adds a luxurious, zesty touch, making it perfect for dinner parties or everyday meals.

Keto Loaded Taco Cauliflower Rice

Inspired by taco night, this keto Mexican rice combines seasoned ground beef, cheese, and spices for a flavorful, low-carb version of a classic favorite.

Ingredients:

• 1 medium cauliflower, riced
• 1/2 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 1 avocado, diced (optional, for topping)

Instructions:

1. In a skillet over medium heat, brown the ground beef. Drain excess fat.
2. Add onion and garlic to the skillet, sautéing until soft.
3. Stir in diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower, mix thoroughly, and cook covered for 5-6 minutes until tender.
5. Reduce heat, sprinkle cheese over the mixture, and cover until melted.
6. Garnish with fresh cilantro and optional diced avocado before serving.

This loaded taco keto Mexican rice is hearty, cheesy, and full of flavor.

It’s a complete low-carb meal that satisfies taco cravings without the tortillas.

Keto Mexican Rice with Chorizo and Peppers

Spicy chorizo and colorful bell peppers elevate this keto cauliflower rice to a bold, restaurant-style dish.

Packed with protein and flavor, it’s perfect for dinner or meal prep.

Ingredients:

• 1 medium cauliflower, riced
• 1/2 pound chorizo sausage, casing removed
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Cook chorizo in a skillet over medium heat until browned and cooked through. Remove and set aside.
2. In the same skillet, sauté onion, red, and green bell peppers until soft. Add garlic and cook 30 seconds.
3. Stir in smoked paprika, chili powder, salt, and pepper. Cook for 1-2 minutes.
4. Add riced cauliflower and cooked chorizo, mixing well. Cover and cook for 5-6 minutes until cauliflower is tender.
5. Garnish with fresh cilantro before serving.

This chorizo and pepper keto Mexican rice is spicy, colorful, and filling.

The combination of sausage, peppers, and cauliflower delivers bold flavors while keeping it low-carb.

Keto Mexican Cauliflower Rice with Chicken and Avocado

A creamy, protein-packed keto Mexican rice featuring shredded chicken and diced avocado.

Perfect for lunch or dinner, it’s fresh, satisfying, and low-carb.

Ingredients:

• 1 medium cauliflower, riced
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/2 cup cooked shredded chicken
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and shredded chicken, mixing well. Cover and cook for 5-6 minutes until cauliflower is tender.
4. Remove from heat, fold in diced avocado, lime juice, and fresh cilantro. Serve immediately.

This chicken and avocado keto Mexican rice is creamy, satisfying, and packed with fresh flavors.

It’s a perfect low-carb main dish that feels indulgent yet healthy.

Keto Shrimp and Cilantro Lime Cauliflower Rice

This zesty keto Mexican rice pairs succulent shrimp with lime, cilantro, and spices for a fresh, flavorful dish.

Perfect as a low-carb main or a side for seafood nights.

Ingredients:

• 1 medium cauliflower, riced
• 1 tablespoon olive oil
• 1/2 pound raw shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower, stir well, and cook covered for 5-6 minutes until tender.
4. In a separate pan, sauté shrimp until pink and cooked through, about 2-3 minutes per side.
5. Fold shrimp into the cauliflower rice, stir in lime juice and cilantro. Serve immediately.

This shrimp and cilantro lime keto Mexican rice is fresh, tangy, and satisfying.

It’s an elegant low-carb meal with a bright, zesty flavor.

Keto Roasted Veggie Cauliflower Mexican Rice

Packed with roasted zucchini, bell peppers, and cherry tomatoes, this keto Mexican rice is colorful, nutrient-rich, and full of roasted flavor.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small zucchini, diced
• 1/2 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
2. Heat remaining olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
3. Stir in smoked paprika, cumin, and riced cauliflower. Cook covered for 5-6 minutes until tender.
4. Fold in roasted vegetables and garnish with fresh cilantro. Serve immediately.

This roasted veggie keto Mexican rice is colorful, savory, and packed with flavor.

The roasted vegetables add sweetness and depth while keeping it low-carb.

Keto Mexican Cauliflower Rice with Avocado Crema and Cheese

A creamy, indulgent keto Mexican rice that combines shredded cheese and avocado-lime crema for a rich, restaurant-style side or main dish.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup shredded Monterey Jack or Mexican blend cheese
• 1 ripe avocado
• 2 tablespoons sour cream
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat butter or olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and cook covered for 5-6 minutes until tender.
4. Reduce heat, sprinkle cheese over the cauliflower, and cover until melted.
5. In a blender, combine avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth.
6. Serve cauliflower rice with a dollop of avocado crema on top and garnish with fresh cilantro.

This cheesy avocado crema keto Mexican rice is creamy, flavorful, and visually stunning.

Perfect as a gourmet low-carb side or satisfying main.

Keto Chipotle Chicken Cauliflower Rice

Smoky chipotle peppers give this keto Mexican rice a bold, smoky flavor.

Combined with shredded chicken and riced cauliflower, it’s a low-carb, protein-packed main dish.

Ingredients:

• 1 medium cauliflower, riced
• 1 tablespoon olive oil
• 1/2 pound cooked shredded chicken
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1-2 chipotle peppers in adobo, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
2. Stir in diced tomatoes, chipotle peppers, smoked paprika, cumin, salt, and pepper. Cook for 2 minutes.
3. Add riced cauliflower and shredded chicken, mix well, and cook covered for 5-6 minutes until tender.
4. Remove from heat, stir in lime juice and cilantro. Serve immediately.

This chipotle chicken keto Mexican rice is smoky, zesty, and hearty.

It’s perfect for a low-carb dinner that’s full of flavor.

Keto Shrimp and Avocado Cauliflower Rice Bowl

A fresh, low-carb Mexican-inspired rice bowl featuring sautéed shrimp, avocado, lime, and cilantro.

This dish is both satisfying and visually vibrant.

Ingredients:

• 1 medium cauliflower, riced
• 1 tablespoon olive oil
• 1/2 pound shrimp, peeled and deveined
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic for 30 seconds.
2. Stir in diced tomatoes, cumin, chili powder, salt, and pepper. Cook 2 minutes.
3. Add riced cauliflower and cook covered for 5-6 minutes until tender.
4. In a separate pan, sauté shrimp until pink and cooked through, 2-3 minutes per side.
5. Fold shrimp into cauliflower rice, then stir in avocado, lime juice, and cilantro. Serve immediately.

This shrimp and avocado keto Mexican rice bowl is light, creamy, and full of fresh, zesty flavors.

Perfect for a healthy low-carb lunch or dinner.

Keto Mexican Cauliflower Rice with Chorizo and Cream Cheese

This indulgent keto Mexican rice combines spicy chorizo and creamy cheese for a rich, savory dish.

Perfect for dinner or meal prep.

Ingredients:

• 1 medium cauliflower, riced
• 1/2 pound chorizo, casing removed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes
• 1/4 cup cream cheese, softened
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. Cook chorizo in a skillet over medium heat until browned. Remove and set aside, leaving drippings in the pan.
2. Sauté onion and garlic in chorizo drippings until soft.
3. Stir in diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower and cooked chorizo, stir well, and cook covered for 5-6 minutes until cauliflower is tender.
5. Reduce heat, fold in cream cheese until melted and creamy. Garnish with cilantro before serving.

This chorizo and cream cheese keto Mexican rice is rich, flavorful, and indulgent while staying low-carb.

It’s a hearty side or main dish that satisfies bold flavor cravings.

Keto Mexican Cauliflower Rice with Roasted Poblano and Lime

This keto Mexican rice features roasted poblano peppers for a smoky, slightly sweet flavor.

Combined with lime and cilantro, it’s a zesty, low-carb side dish perfect for tacos, grilled meats, or a light main.

Ingredients:

• 1 medium cauliflower, riced
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 roasted poblano pepper, peeled and diced
• 1/2 cup diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced

Instructions:

1. Preheat oven to 425°F (220°C). Roast the poblano pepper until charred on all sides, about 15 minutes. Peel, seed, and dice once cooled.
2. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic for 30 seconds.
3. Stir in diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.
4. Add riced cauliflower and diced roasted poblano. Mix well and cover. Cook for 5-6 minutes until cauliflower is tender.
5. Remove from heat, stir in lime juice and fresh cilantro. Serve immediately.

This roasted poblano keto Mexican rice is smoky, tangy, and vibrant.

It’s a perfect low-carb side that adds bold flavor and color to any Mexican-inspired meal.