Yellow Mexican Cauliflower Rice

I’ve always liked the flavor of yellow Mexican rice, so I wanted to see if I could make something similar using cauliflower rice. This is how the Mexican cauliflower rice came about. A little turmeric gives it that familiar golden color, while chicken bouillon, garlic, and a touch of cumin add savory flavor without making it spicy.

I really enjoy this alongside my cheesy chorizo chicken, and the combination works really well. The rice stays tender without turning mushy, and its mild seasoning is nice balance to the bolder flavors of the chicken.

Yellow Mexican Cauliflower Rice

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Buttery cauliflower rice with tender bell peppers, garlic, and savory seasonings. Turmeric gives this easy keto side dish its beautiful golden color.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Mexican American

Calories: 105

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 24 ounces frozen cauliflower rice approximately 2 bags
• 2 tablespoons butter
• ¼ cup finely diced red bell pepper
• ¼ cup finely diced green bell pepper
• ¼ cup finely diced yellow onion
• 1 teaspoon minced garlic
• ½ teaspoon granulated chicken bouillon
• 1 tablespoon hot water
• ¼ teaspoon ground turmeric
• ⅛ teaspoon ground cumin
• ⅛ teaspoon black pepper
• Table salt to taste

Equipment

• Microwave
• Skillet
• Colander

Method

 

1. Prepare the cauliflower rice. Microwave the frozen cauliflower rice according to the package directions. Drain thoroughly, pressing out excess moisture if needed.
2. Sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the red bell pepper, green bell pepper, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften.
3. Add the seasonings. Stir in the minced garlic, turmeric, and cumin. Cook for approximately 30 seconds, until fragrant.
4. Cook the cauliflower rice. Add the drained cauliflower rice to the skillet. Cook for 5–7 minutes, stirring occasionally, until the excess moisture evaporates and the rice begins to brown lightly.
5. Add the bouillon. Dissolve the chicken bouillon in 1 tablespoon of hot water. Pour the mixture into the skillet, add the black pepper, and toss to combine. Cook for another 1–2 minutes, until the liquid evaporates.
6. Season and serve. Taste the cauliflower rice and add table salt as needed. Serve hot.

Nutrition

Calories: 105kcalCarbohydrates: 11.1gProtein: 3.7gFat: 6.3gSaturated Fat: 3.9gSodium: 141mgFiber: 4gSugar: 4.3gNet Carbohydrates: 7.1g

Notes

Nutritional values are estimates and may vary based on ingredients and serving sizes. Net carbs are calculated by subtracting dietary fiber and, when applicable, eligible sweeteners such as allulose and erythritol from total carbohydrates.

Sodium estimates exclude table salt added to taste. Actual sodium will also vary depending on the chicken bouillon used.

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Tips for the Best Yellow Mexican Cauliflower Rice

Drain the cauliflower rice thoroughly. Frozen cauliflower rice releases quite a bit of moisture as it cooks. After microwaving, drain it well and gently press out any excess water. This helps prevent soggy rice.

Give the vegetables time to soften. Sauté the peppers and onion before adding the cauliflower rice. This gives them time to become tender without overcooking the rice.

Let the moisture evaporate. Once you add the cauliflower rice to the skillet, give it enough time to release its remaining moisture. A little light browning adds flavor and improves the texture.

Taste before adding salt. Chicken bouillon already contains sodium, so wait until the end to adjust the seasoning.