Mexican Cauliflower Rice – Keto Arroz Rojo
Keto Arroz Rojo is the perfect side for tacos, burritos, enchiladas, or fajitas.
Spanish rice has always been a favorite side dish of mine. Then I found out there isn’t really a recipe like this in Spain. The closest thing to arroz rojo in Spain is paella, which is yellow, colored with saffron rather than the orange red color from tomatoes.
Through research I found out what I’ve been enjoying all this time is actually a version of Mexican rice, also known as arroz rojo, or red rice. Though, many people in the United States still refer to it as Spanish rice.
The more I read about Mexican rice, the more I fell in love with the dish I already knew I liked. It turns out that there is no one authentic recipe for Mexican rice. Every family seems to have their own opinion on how it should be made.
I’m not Mexican, I’ve never been to Mexico, and I’m pretty sure I can safely say I’ve never eaten authentic arroz rojo, unless one of the many Mexican restaurants I’ve been to happened to serve it.
What makes this recipe arroz rojo?
With that said, I’m not claiming this to be an authentic Mexican recipe. Obviously it’s not because it’s been ketofied, but still, it’s not based on anything other than my own online research of Mexican rice. Though I did learn a lot, such as how common Caldo de Tomate is in the home Mexican kitchen (according to the several sources I read about it, at least).
I didn’t even know this tomato bouillon existed, but was thrilled to find it at my local store. Because of the popularity it had in so many of the Mexican Rice recipes I reviewed, I thought I’d give it a try, and I’m so glad I did!
This keto version of Mexican rice is made with cauliflower and is packed with tomato flavor. If you’d like a little more heat in your dish, just add another diced jalapeno. To change up the leftovers, I stirred in a little sour cream and cilantro which freshened it up some.
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Mexican Cauliflower Rice - Keto Arroz Rojo
Keto Arroz Rojo is the perfect side for tacos, burritos, enchiladas, or fajitas.
Ingredients
- 2 tbsp olive oil
- 1/2 cup onion diced
- 1 jalapeno small dice
- 1 tsp garlic minced
- 2 tbsp tomato paste
- 1 head cauliflower riced
- 1 cup chicken broth
- 2 tsp Caldo De Tomate
Instructions
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Heat oil in a 2 quart pot over medium heat, cook onions and jalapenos until onions start to become transparent. Add garlic and tomato paste. Cook for additional 1 to 2 minutes stirring frequently to avoid burning the garlic or tomato paste.
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Add riced cauliflower, broth and Caldo De Tomate to the pot. Bring to a boil, then lower temperature to maintain a simmer. Cook until cauliflower is tender and liquid is absorbed.
Yum
Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
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