My keto Mexican cauliflower rice and chicken is a flavorful one-pan dinner that brings together tender chicken, seasoned cauliflower rice, tomatoes, peppers, and plenty of bold Tex-Mex spices.
Ready in about 30 minutes, this easy keto chicken and cauliflower rice recipe is perfect for busy weeknights when you want something filling without making several different dishes.
If you've been missing chicken and rice since going low carb, cauliflower rice makes an excellent substitute. The cumin, chili powder, smoky paprika, chipotle, fresh cilantro, and lime give it so much flavor that the cauliflower becomes part of the dish rather than tasting like a substitute.
Plus, the entire meal is naturally gluten-free and comes together in one pan.
If you love these flavors, be sure to check out our collection of Keto Tex-Mex Recipes for even more low-carb dinner ideas.
Why You'll Love This Keto Chicken And Cauliflower Rice
- One-pan dinner: The chicken, vegetables, and cauliflower rice are prepared in the same skillet, which means fewer dishes to clean.
- Ready in about 30 minutes: It is an easy option for busy weeknights.
- Big Mexican-inspired flavor: Cumin, chili powder, smoky paprika, chipotle, jalapeño, cilantro, and lime keep this cauliflower rice from tasting bland.
- Low-carb and gluten-free: Cauliflower rice replaces traditional rice while still giving you a satisfying chicken-and-rice-style meal.
- Easy to customize: Use chicken breasts or thighs and adjust the heat level to suit your family.
A Low-Carb Way To Enjoy Chicken And Rice
Giving up traditional rice was a pretty big adjustment for me. As a Latina, rice has always been closely connected to family meals and many of the dishes I grew up enjoying.
That is one reason I became determined to find ways to make cauliflower rice actually taste good rather than simply treating it as a substitute I had to tolerate.
This Mexican chicken and cauliflower rice has become one of those recipes I can turn to when I want the comfort of a chicken-and-rice dinner while keeping the meal low in carbs.
If you're looking for another Latin-inspired option, my Keto Cuban Arroz Con Pollo is another delicious way to pair chicken with cauliflower rice.
Why Cauliflower Rice Works So Well In This Recipe
Cauliflower rice is simply cauliflower that has been finely chopped until the pieces resemble grains of rice. Its mild flavor allows it to absorb the seasonings and juices from the other ingredients in the skillet.
Unlike traditional rice, cauliflower does not need a long cooking time. In fact, one of the keys to good cauliflower rice is not overcooking it.
For this recipe, the tomatoes, peppers, garlic, chicken broth, spices, cilantro, and fresh lime transform plain cauliflower rice into a flavorful base for the seasoned chicken.
You can make cauliflower rice yourself using a food processor or box grater, but I usually reach for frozen riced cauliflower because it makes this dinner especially convenient.
How To Make Keto Mexican Cauliflower Rice And Chicken
This keto Mexican cauliflower rice and chicken comes together easily in one large skillet.
The key is to cook the vegetables and cauliflower rice first, set them aside, and then use the same pan to cook the seasoned chicken.
Everything gets combined again at the end with fresh cilantro and lime juice.
Stovetop Instructions
Heat the olive oil in a large sauté pan or skillet over medium-high heat. Add the chopped onion, bell pepper, tomatoes, and minced garlic. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the riced cauliflower to the vegetables and stir well to combine. Continue cooking for several minutes, stirring occasionally, until the cauliflower rice is tender and any excess moisture has evaporated.
This is especially important when using frozen cauliflower rice because removing that extra moisture helps keep it from becoming soggy.
Transfer the cooked vegetables and cauliflower rice to a bowl or plate and set aside.
Using the same skillet, add the diced chicken and chicken broth. Season with the salt, black pepper, cumin, chili powder, garlic powder, onion powder, smoky paprika, chipotle powder, and jalapeño pepper powder.
Cook the chicken over medium-high heat, stirring occasionally, until lightly browned, cooked through, and it reaches an internal temperature of 165°F.
Return the cooked cauliflower rice and vegetables to the skillet. Add the chopped fresh cilantro and lime juice, then toss everything together until well combined and heated through.
How To Make It In The Instant Pot
If you prefer using your Instant Pot, you can easily adapt this Mexican chicken and cauliflower rice recipe for the pressure cooker. For this method, use the chicken breasts or thighs whole rather than cutting them into small pieces before cooking.
Add the chicken to the bottom of the Instant Pot along with the chicken broth, onion, bell pepper, tomatoes, garlic, and seasonings.
Secure the lid, set the valve to sealing, and cook on Manual or High Pressure for 15 minutes. Once the cooking time is complete, carefully perform a quick pressure release.
Remove the lid and use two forks to shred or break the chicken into larger bite-sized pieces.
While the chicken is pressure cooking, prepare the cauliflower rice separately. Frozen cauliflower rice can be steamed according to the package directions and then briefly sautéed in a skillet to remove excess moisture. If using fresh cauliflower rice, sauté it just until tender.
Stir the cooked cauliflower rice into the chicken and vegetables in the Instant Pot. Add the fresh cilantro and lime juice and mix until everything is well combined.
Why Cook The Cauliflower Rice Separately In The Instant Pot Version?
Cauliflower rice cooks much faster than chicken, so pressure cooking everything together can leave the cauliflower overly soft or mushy.
Preparing the cauliflower rice separately and adding it at the end gives you much better texture while still allowing it to absorb all those Mexican-inspired flavors from the chicken and vegetables.
How To Keep Cauliflower Rice From Getting Mushy
The biggest mistake with cauliflower rice is cooking it for too long.
Cauliflower contains quite a bit of moisture, especially when using frozen cauliflower rice. Cook it only until it is tender and the excess moisture has had a chance to evaporate.
You also do not want the cauliflower rice simmering in liquid for the same amount of time you would cook regular rice. Traditional rice needs time to absorb liquid. Cauliflower rice does not.
Adding it at the right stage helps it maintain a rice-like texture instead of becoming overly soft.
Fresh Or Frozen Cauliflower Rice
Either fresh or frozen cauliflower rice can work in this recipe.
I prefer frozen riced cauliflower because it keeps the prep time short and I can always have a bag waiting in the freezer.
If you're making your own, cut a head of cauliflower into florets and pulse them in a food processor until they resemble rice. Be careful not to process the cauliflower too long or it can become too fine and turn mushy when cooked.
Chicken Breasts Or Chicken Thighs
You can make this Mexican cauliflower rice with either boneless chicken breasts or boneless chicken thighs.
Chicken breasts give you a leaner option, while thighs tend to stay especially juicy and have a little more flavor.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Whichever you choose, cutting the chicken into evenly sized pieces helps it cook at the same rate. The chicken should reach an internal temperature of 165°F before serving.
Adjusting The Heat
This recipe gets its smoky heat from chili powder, chipotle powder, and jalapeño pepper powder.
If you're cooking for someone who prefers milder food, reduce or leave out the jalapeño and chipotle powders.
For more heat, add additional chipotle powder, sliced fresh jalapeños, or your favorite sugar-free hot sauce when serving.
Toppings For Mexican Chicken And Cauliflower Rice
The toppings are an easy way to make each serving your own.
I especially love this dish with sliced avocado and an extra squeeze of lime. You can also add shredded cheese, sour cream, guacamole, fresh cilantro, sliced jalapeños, green onions, or your favorite keto-friendly salsa.
Just keep in mind that any additional toppings will change the final carb count.
Can I Make This Ahead?
Yes. This keto Mexican chicken and cauliflower rice works well for meal prep because the chicken and seasoned cauliflower rice reheat nicely.
Allow leftovers to cool before transferring them to an airtight container. When reheating, heat only until warmed through so the cauliflower rice does not become overly soft.
Can I Use Leftover Cooked Chicken?
You can also turn this into an even quicker meal with leftover cooked chicken.
Prepare the seasoned vegetables and cauliflower rice first, then stir in diced or shredded cooked chicken toward the end of cooking. Heat just until the chicken is warmed through.
This is also a great way to use leftover roasted or rotisserie chicken.
Other Keto-Friendly Mexican Recipes
Who doesn't love some good Mexican food, right? Especially if it's keto!
It's no secret that we're huge fans of Mexican and Tex-Mex flavors here and therefore have created tons of different recipes for you to try.
The following are just a few:
- Keto Mexican Skillet
- Tamale Pie (Chili With Cornbread)
- Easy Keto Chicken Taco Slow Cooker Soup
- Keto Bacon Wrapped Tex Mex Chicken Sheet Pan Recipe
- Easy Keto Chicken Chili
Tag Us
I sure hope you will give this recipe a try and will help us share it. If you give it a try, make sure you remember to tag us on Instagram, Facebook, and Pinterest.
It's what encourages this girl to keep sharing and perfecting her recipes.
Be sure to visit our Keto Hispanic Food for more Latin recipes!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books & Keto App
In case you don't know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
I pray these keto cookbooks will help make keto a delicious breeze for you.
Gain access to simple and delicious recipes for breakfast, lunch, dinner, snacks, and even desserts with our FITTOSERVEGROUP APP.
Join Our Jesus And Keto Movement
Are you looking for an online support system to help you stay on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God's grace.
Knowing firsthand the benefits of this decision, we have created a closed Christian group using the keto diet to transform their lives.
We invite you to join our Private Facebook Group and see if it's not the key you've been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
Keto Mexican Cauliflower Rice And Chicken
This Keto Cauliflower Rice and Chicken is the perfect one-pan dinner any night of the week! Quick and easy and jam-packed with flavor, this keto Mexican dinner is sure to be a new favorite!
Ingredients
- 1.5 cups of riced cauliflower (I use the frozen kind)
- 2 pounds boneless chicken thighs or chicken breast, diced into ½-inch pieces
- 1 ¼ teaspoon sea salt
- ½ teaspoon black pepper
- 2.5 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ¼ teaspoon jalapeño pepper powder
- ½ teaspoon of smokey paprika
- ½ teaspoon chipotle powder
- 3 tablespoons olive oil
- 1 onion chopped, finely
- 2 tablespoons garlic finely minced
- ½ a medium green bell pepper, chopped
- 1.5 cups chicken broth
- 1 cup of chopped tomatoes
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- In a large sauté pan over medium-high heat, add the olive oil, onion, green pepper, tomatoes, and garlic. Sauté for 5-7 minutes.
- Add the riced cauliflower to the cooked vegetables and stir well to combine. Continue cooking for several minutes, stirring occasionally, until the cauliflower rice is tender and any excess moisture has evaporated. Transfer the cooked vegetable and cauliflower rice mixture to a bowl or plate and set aside while you cook the chicken in the same skillet.
- Next, add chicken and chicken broth to the hot pan. Stir in the salt, pepper, onion powder, garlic powder, paprika, cumin powder, chipotle powder, jalapeño powder, and chili powder.
- Cook until the chicken reaches 165°F.
- Lastly, add back in the cooked riced cauliflower, cilantro, and lime juice. Combine well and serve with a lime wedge and avocado slices.
Notes
If you choose to make the cauliflower rice yourself, first chop the raw cauliflower finely using a grater or a food processor. Be sure to pulse the cauliflower until it resembles rice. Be careful to not over pulse the cauliflower or it will become mush.
Instant Pot instructions:
- Add the whole chicken breast (or thighs) into the bottom of the pot, add in chicken broth, onions, peppers, tomatoes, and seasonings. Set to Manual, High Pressure for 15 minutes. Quick-release the steam and shred into larger chunks with a fork.
- Add in the cooked cauliflower rice and cilantro. Serve with a lime wedge and avocado slices.
Nutrition Information:
Yield:
6Serving Size:
6Amount Per Serving: Calories: 211Total Fat: 11.6gUnsaturated Fat: 1.6gCholesterol: 69mgSodium: 110mgCarbohydrates: 11.2gNet Carbohydrates: 6.4gFiber: 4.8gSugar: 4.9gProtein: 18.1g
Mariam says
Thank you for this recipe! When should the cauliflower actually be cooked? It reads as if it’s added to the sautéed veggies but removed from heat & not cooked. Thanks!
Hilda Solares says
Hi Mariam, When you add the riced cauliflower to the sauteed vegetables you will be cooking the cauliflower. Note that it does not take long for cauliflower to cook.
Mary says
Thanks so much for this recipe. I made it yesterday for my husband and myself. It has a lot of good flavors, and we had plenty of leftovers for tonight's dinner.
After working in the yard all day it was nice to just reheat and eat.
Although, I had the lime juice and cilantro ready I forgot to add it in at the last minute to yesterdays meal. I added it to dinner tonight, and it really added some extra brightness to the taste. This is a very good recipe. Thanks so much for sharing.
Hilda Solares says
Awesomeness Mary! So happy you and your hubby enjoyed the recipe.
Michelle says
Hello
I have a hard time with cauliflower rice. It turns out soggy and my family hates it. Especially since their favorite meal is chicken taco rice. I have tried to use frozen cauliflower rice only for it to be just soggy cauliflower nothing rice like. What am I doing wrong??
Hilda Solares says
Hi Michelle, The key is to pan-dry the cauliflower rice once you cook it in the microwave. In our home, we eat cauliflower rice at leat 3 times a week and even our non-keto family likes it. I recommend you pan-fry and add a little salt and pepper and a drizzle of olive oil to finish it off. Hope this helps.