by Olena

Mexican Cauliflower Rice

This post contains affiliate links. Please see our disclosure policy.

Olena's image
Olena Osipov
5 from 13 votes

Low carb Mexican Cauliflower Rice with ground turkey and lots of veggies for a healthy 30 minute dinner entire family will love. This quick skillet is easy, flavorful and filling!

Love cauliflower rice? I have over 25 cauliflower rice recipes to browse through including cauliflower fried rice, cauliflower risotto, and this Mexican cauliflower rice, of course!

Mexican Cauliflower Rice

Low Carb Skillet Dinner

Many of you know Mexican rice as a side dish. I made it into low-carb Mexican cauliflower rice with ground turkey. So, it is a healthy dinner ready in 30 minutes. It works for us adults with a sedentary lifestyle who are trying to eat fewer carbs. 🙂 And kids love it too!

In fact, I’ve been loving using cauliflower to create lower-carb family favorites; including cauliflower pizza, cheesy cauliflower breadsticks, and cauliflower mashed potatoes (plus more!).

This easy cauliflower rice recipe Mexican is so easy, flavorful, and filling. Not to mention it is packed with veggies to the brim. I promise you it will taste as close to the real rice experience as possible (the same goes with my cilantro lime cauliflower rice). With a few tips below. 🙂

Ingredients for Mexican Cauliflower Rice

  • Cauliflower rice: You can use fresh or frozen cauliflower rice. It is made with cauliflower stalk, so it is firm and resembles real rice texture. You can buy it pretty much anywhere these days.
  • Ground turkey: You can also use ground chicken or beef.
  • Vegetables: Onion, garlic, green and red bell peppers, jalapeno. If you don’t love green peppers, use all colored ones. I also see how poblano will work nicely here!
  • Liquids: Water or stock and tomato paste.
  • Spices: Cumin, chili powder, paprika, cayenne pepper, salt and pepper.
ingredients for mexican cauliflower rice

How to Make Mexican Cauliflower Rice

  • Cook ground turkey with spices until cooked through. Make sure to constantly break it into small pieces while stirring in between. Adding spices halfway through makes meat flavorful. Remove onto a plate.
  • Cook veggies in batches. Onion and garlic get browned first, then you add bell pepper and jalapeno. If you add everything at once, peppers will release too much water for browning to happen.
  • Add tomato paste and stock before adding cauliflower rice. It helps to incorporate thick tomato paste evenly.
  • Cook cauliflower rice just until warmed through – about 2-3 minutes. Cauliflower can be eaten raw and cooks fast, especially in small bits. Overcooking it will result in watery and mushy “rice”. Frozen “rice” takes just 1-2 minutes longer.
  • Combine everything: Add previously cooked meat together with cauliflower rice. Then turn off heat, add cilantro and adjust any ingredients to taste.

More Tips

  • Can’t find cauliflower rice? Here is a step by step tutorial how to make your own. Just make sure to work in small batches and not overprocess.
  • Do not thaw frozen “rice”: Defrosting makes “rice” more watery as it is just a cauliflower.
  • Cook fast and avoid overcooking: To avoid watery cauliflower rice dish any time, cook fast on medium-high heat and do not overcook to the point when cauliflower starts to release water.
  • Add more heat: Leave some of the seeds in the jalapenos instead of de-seeding completely.
  • Less or skip tomato paste: You can use half the tomato paste amount for barely any noticeable tomato taste. We prefer more.
Mexican Cauliflower Rice in a skillet with a spoon

Serving: You can serve Mexican riced cauliflower with salsa, yogurt/sour cream, Tex Mex or cotija (feta) cheese, diced avocado or guacamole. For a complete Mexican experience, try with refried beans. This will also pair well with several Mexican and Tex Mex dishes including chicken tostadas, chicken enchiladas, and within chicken burritos in place of rice.

The Mexican cauliflower rice skillet also pairs very well with several types of protein including chili lime chickencilantro lime chicken, and simple baked chicken and peppers – among others.

Mexican Cauliflower Rice in a bowl with a fork

Making Mexican Cauliflower Rice in Advance

Storing and reheating: Refrigerate leftovers for up to 3 days in a covered glass container. To reheat, I just throw it in a skillet and cook on low until warmed through. Good thing, cauliflower is watery so no extra oil or water is needed.

Can I freeze it? I have not tried freezing leftovers. If you need less servings, cut recipe in half. But I would just meal prep the whole recipe and eat throughout the week.

Enjoy and be healthy!

You may also enjoy these recipe round-ups of 14 frozen cauliflower rice recipes and 15 low carb cauliflower rice recipes!

Mexican Cauliflower Rice recipe
Mexican Cauliflower Rice

Mexican Cauliflower Rice {Low Carb 30 Minute Dinner}

Low carb Mexican Cauliflower Rice with ground turkey and lots of veggies for a healthy 30 minute dinner entire family will love. This quick skillet is easy, flavorful and filling!
5 from 13 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 171kcal
Author: Olena Osipov

Ingredients

Ground Turkey:

  • 1 lb ground turkey
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Ground black pepper to taste

Cauliflower Rice:

  • 4 cups 16 oz cauliflower rice fresh or frozen
  • 1 large onion diced
  • 2 large garlic cloves minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 jalapeno seeded & diced
  • 3/4 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • Pinch of cayenne
  • Ground black pepper to taste
  • 6 oz tomato paste low sodium
  • 1/2 cup water or low sodium stock
  • 1/4 cup cilantro finely chopped
  • 2 tsp avocado oil

Instructions

  • Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.
  • Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper. Transfer to a bowl and set aside.
    Mexican Cauliflower Rice
  • Return skillet to the stove and swirl remaining 1 tsp oil. Add onion and garlic, and saute for 2 minutes, stirring often.
    Mexican Cauliflower Rice
  • Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper. Add tomato paste and broth, stir to combine.
    Mexican Cauliflower Rice
  • Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.
    Mexican Cauliflower Rice
  • Add cilantro, stir and serve warm.
    Mexican Cauliflower Rice

Serving: You can serve Mexican riced cauliflower with salsa, yogurt, cheese or avocado.

    Storing and reheating: Refrigerate leftovers for up to 3 days in a covered glass container. To reheat, I just throw it in a skillet and cook on low until warmed through. Good thing, cauliflower is watery so no extra oil or water is needed.

      Notes

      • Can’t find cauliflower rice? Here is a step by step tutorial how to make your own. Just make sure to work in small batches and not overprocess.
      • Do not thaw frozen “rice”: Defrosting makes “rice” more watery as it is just a cauliflower.
      • Cook fast and avoid overcooking: To avoid watery cauliflower rice dish any time, cook fast on medium-high heat and do not overcook to the point when cauliflower starts to release water.
      • Add more heat: Leave some of the seeds in the jalapenos instead of de-seeding completely.
      • Less or skip tomato paste: You can use half the tomato paste amount for barely any noticeable tomato taste. We prefer more.
      • Can I freeze it? I have not tried freezing leftovers. If you need less servings, cut recipe in half. But I would just meal prep the whole recipe and eat throughout the week.
      • Green bell pepper substitute: If you don’t love green peppers, use all colored ones. But I also see how poblano will work nicely here! I love green peppers!

      Nutrition

      Serving: 1.5cups | Calories: 171kcal | Carbohydrates: 15g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 379mg | Potassium: 645mg | Fiber: 5g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 98mg | Calcium: 36mg | Iron: 1mg
      Join today and start saving your favorite recipes

      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

      Did you try this recipe?

      Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

      This page may contain affiliate links. Please see our disclosure policy. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!