This satisfying low-carb Mexican rice casserole will be a family favorite

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Casseroles are popular, family-friendly meal solutions. They combine all the elements of a full meal into one delicious and satisfying dish. They’re especially beloved by parents who are constantly searching for dinnertime offerings that will please the whole family’s palates. Mexican casseroles —think enchiladas, tamale pie and chile rellenos casserole — are among some of the best. Here is a Mexican casserole that will not only satisfy everyone’s taste buds, but also keeps the carbs in check.
Cauliflower rice serves as the base in place of the usual starchy vegetables or grains. Tomatoes, bell peppers, jalapeño, garlic, chili powder, cumin and oregano give it the yummy Mexican flavor people love. A hearty topping of shredded cheddar cheese is the perfect finishing touch.
Cooktop Cove
Low-Carb Mexican Rice Casserole
10 minutes
50 minutes
1 hour
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, seeded and diced
1 jalapeño, seeded and minced
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
4 cups riced cauliflower
2 10-ounce cans diced tomatoes with green chilies
1 ½ teaspoons kosher salt
3 large eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat the oven to 350º Fahrenheit.
Heat the oil in a large, oven-safe skillet over medium-high heat. Add the onion, bell pepper and jalapeño, and cook, stirring frequently, until softened, 8 to 10 minutes.
Stir in the garlic, chili powder, cumin and oregano.Cook, stirring, for another minute or so.
Add the cauliflower, tomatoes and salt, and bring to a simmer. Reduce the heat to medium-low, cover, and cook about 10 minutes, until the vegetables are tender.
Remove the pan from the heat and then stir in the eggs. Sprinkle the cheese over the top.
Bake, uncovered, for 30 minutes until the cheese bubbles and turns golden brown.
Remove the pan from the oven and let it rest for several minutes before serving.
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