Real Healthy Mexican Style Cauliflower Rice

Best recipe for low carb mexican rice

Serve this low carb Mexican style rice up with your next south-of-the-border themed meal.

Since I’ve started making cauliflower rice, I can’t imagine ever going back to traditional, high-carb rice.

It’s just as satisfying, is quicker to make, is filled with more fiber and is super low in carbs. Add to that the fact that you can dress it up with many different flavors, like my Sweet & Sour Rice, Stir-Fried Rice, or this tasty version of Mexican Style Rice.

If you haven’t tried cauliflower rice yet, check out the original version here.

Real Healthy Mexican Style Cauliflower Rice
A Recipe by Diana Keuilian
4.7 from 3 reviews

Serves 8

  • 1 head organic cauliflower
  • 2 small tomatoes, chopped
  • ½ an onion, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon tomato paste
  • Dash of salt and pepper
  • Dash of Tajin or red pepper flakes
  • ¼ cup fresh, cilantro, chopped
  • Juice from one lime

  1. Preheat the oven to 350 degrees F. Grease shallow baking pan with olive oil.
  2. Using a food processor with the grating blade, grate all of the cauliflower. Set aside.
  3. In a high speed blender, or food processor, blend the tomatoes, onion, garlic, tomato paste, salt, pepper and tajin until smooth.
  4. Mix the tomato blend evenly into the shredded cauliflower. Pour into prepared pan and bake for 20 minutes. Stir and bake for another 20 minutes.
  5. Remove from the oven, transfer to serving dish. Mix in the chopped cilantro and drizzle with lime juice. Enjoy!

Calories: 28     Fat: 1     Carbohydrates: 5     Sodium: 91     Fiber: 1     Protein: 1    


best mexican low carb rice

Serve with a side of salsa!


  • gavan March 12, 2014 at 9:49 pm

    very good

    • Diana March 13, 2014 at 12:26 am

      Thanks Gavan!

  • sandy May 29, 2014 at 10:13 pm

    in the oven now! did not use the whole cauliflower but I did rice it – have you ever frozen it for later use? do you think it would work in the other stir fry recipes? thanks for any advice

    • Diana June 2, 2014 at 7:41 pm

      Hi Sandy, Thanks for sharing! Yes, you actually can freeze shredded cauliflower for later use. Store it in a sealed ziplock bag in the freezer. Enjoy 🙂

  • Oat&Sesame May 13, 2015 at 7:54 pm

    I’m so intrigued by this cauliflower rice! Yum! I just bought a nice big food processor which will be perfect for this!

    • Diana May 13, 2015 at 11:04 pm

      Give it a try and let me know how you enjoyed it!

  • Vanessa June 5, 2015 at 5:59 pm

    Ok, I have to say it already … looking through the Real Healthy Recipies has blown my mind and your a freakin’ genius! You have covered everthing that I was worried about when it comes to going Paleo. Rice, cookies, cakes, bread, tortillas, granola, cheesy dip, caramel, AND cheescake!! All of my guilty pleasures! I was also worried about having to purchase the recipe books but then landed on this site. I am a single mom of a 2yr old and 5 year old… money is tight and I hate spending grocery money on junk just to save time. In an effort to loose wight have found the answer to give my family lasting health not just ideal weight. Then, I was worried about what tools I needed… you covered that too. Thank you so much!!!

    • Diana June 8, 2015 at 5:05 pm

      Hi Vanessa,
      Thanks so much for your comment, I’m happy that you’re enjoying my recipes 🙂

  • Yoli September 30, 2015 at 11:35 pm

    Hi there, I have this in the oven as I am writing this and it’s almost done but it looks mushy. Is it suppose to be like that??

    • Diana October 7, 2015 at 9:26 pm

      Hi Yoli, feel free to cook it longer to help some of the moisture evaporate if it’s too moist. Happy Cooking

  • Megan September 1, 2016 at 8:54 pm

    I made this before and it was very runny. The next time I made it, I cooked the cauliflower rice and tomato mixture separately, them combined. It was much better. Throw some cumin in there too!

  • Amanda February 28, 2017 at 2:25 am

    Hi, I was curious if the 28 calories was for the whole meal or per serving? Also how much is in a serving? BTW this was an amazing recipe I loved it.

    • Diana March 1, 2017 at 6:25 pm

      Hi Amanda,

      I’m so glad you enjoyed it! The nutritional value is per serving (approx. 20g)

      Hope this helps. Happy cooking! 🙂

  • Kimberly March 22, 2017 at 4:30 pm

    How many cups does the head of cauliflower make? I have frozen rices cauliflower that I was planning on using but I want to make sure my sauce-cauliflower ratio is right so we get the right taste. Thank you!

    • Diana March 30, 2017 at 8:13 pm

      Hi Kimberly,

      There’s about 1 1/2 cups per pound of cauliflower.

      Hope this helps. Happy cooking! 🙂

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