#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
12 min
cook time
12 min
ready time
24 min
Keto Mexican Mixed Rice
This Mexican inspired Keto rice is loaded with low carb veggies, aromatic herbs and spices and finished with Keto-friendly toppings to serve. This quick and easy rice makes for a great side to your favorite Mexican mains. This recipe can easily be made Paleo and vegan and is loaded with hidden veggies - perfect for kids. A simple, crowd-pleasing side the whole family can enjoy!
How to Make Keto Mexican Rice
Cauliflower is the most common low carb substitution for regular rice on a Keto diet. This recipe uses both riced broccoli and cauliflower to create a mixed low carb rice that’s also super healthy. We have taken inspiration from traditional Mexican rice dishes and packed our mixed Keto-friendly rice with spices, onion, garlic, tomato and juicy bell peppers. For added Keto-friendly fats and flavor we have served our rice with a topping of grated cheddar cheese, creamy diced avocado, fresh cilantro and diced scallions.
Serving Suggestions
This flavorful low carb rice makes a great side to Keto Mexican mains. Perfect with pulled pork, in a Keto burrito bowl, or alongside shrimp fajitas. To make this Keto side dish Paleo, you can simply omit the cheese. For vegan, you can omit the cheese or sub for a Keto-friendly vegan cheese. This Keto rice is also a great option for getting extra veggies on your plate with minimal effort - perfect for kids!
Net Carbs
4.9 g
Fiber
5.9 g
Total Carbs
10.9 g
Protein
6.4 g
Fats
12.5 g
174 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cherry Tomato
3 cherry
Broccoli Florets
2 cups
Scallions
2 medium - 4 1/8" long
Olive Oil
2 tablespoon
Cilantro
1 tablespoon
Cauliflower Rice
1 cup
Lime Zest
1 teaspoon
Garlic
1 clove
Vegetable Broth, Bouillon Or Consomme
1 cup
Red Onion
1 tablespoon
Gourmet Collection Smoked Paprika by Mccormick
1 teaspoon
Chili Powder
½ teaspoon
Ground Coriander
½ teaspoon
Cumin, Ground
½ teaspoon
Red Bell Peppers, Raw
½ medium - 2 1/2" diameter x 2 3/4"
Green Bell Pepper
½ small
Avocado
½ each
Cheddar Cheese
¼ cup, grated
Recipe Steps
steps 4
24 min
Step 1
Heat the olive oil in a skillet over a low/medium heat. Finely dice the tomatoes, bell peppers and onion and crush the garlic. Add the prepared vegetables to the skillet. Stir well to combine and sweat gently for 2-3 minutes to soften.Step 2
While the vegetables are cooking, you can prepare the broccoli rice. Simply wash the broccoli and trim the tips of the florets with kitchen scissors into a bowl. Trimming the florets will give you perfect rice-sized pieces. Add the broccoli and cauliflower rice to the skillet. Add the lime zest, paprika, chili powder, coriander and cumin. Stir well to combine, and pan-fry gently for a minute until fragrant. You may adjust the level of spices as required to suit your own personal tastes. Be sure to adjust your macros accordingly for any changes you make.Step 3
Add the vegetable stock to the skillet. Bring up to a gentle boil, then reduce to a simmer. Simmer the rice for 5-6 minutes or until the stock has all evaporated. You may wish to add salt and pepper to the stock as desired. This will depend on the level of seasoning in your stock.Step 4
Transfer the cooked Keto rice to a large serving bowl. Dice the avocado and roughly chop the cilantro and scallions. Scatter the grated cheese over the top of the rice and garnish with the avocado, cilantro and scallions to serve.
