by Olena

Mexican Cauliflower Rice

Olena Osipov
5 from 10 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!

Mexican Cauliflower Rice

Mexican Cauliflower Rice Skillet

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

This Mexican cauliflower rice 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 real rice experience as possible. With a few tips below. 🙂

Mexican Cauliflower Rice garnished with jalapenos and cilantro

Tips on Perfect Cauliflower Rice

  • You can buy fresh or frozen cauliflower rice or make your own.
  • Do not like mushy rice? Me neither. If you make your own, make sure to work in small batches and not overprocess.
  • Store-bought “rice” is made with cauliflower stalk, so it is firm and resembles real rice texture. You can buy it pretty much anywhere these days.
  • If using frozen, no need to thaw. In fact, defrosting makes it more watery.
  • 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.

Mexican Cauliflower Rice in a bowl with a fork

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.

how to make Mexican Cauliflower Rice step by stephow to make Mexican Cauliflower Rice step by step

how to make Mexican Cauliflower Rice step by stephow to make Mexican Cauliflower Rice step by step

how to make Mexican Cauliflower Rice step by stephow to make Mexican Cauliflower Rice step by step

Mexican Cauliflower Rice in a skillet with a spoon

How to Store, Serve and More Tips

Refrigerate Mexican cauliflower 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 n oextra oil or water is needed.

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. It is yummy and low carb. 🙂

More tips:

  • If you like more heat, leave some of the seeds in the jalapenos.
  • You can serve Mexican riced cauliflower with salsa, yogurt, cheese or avocado.
  • You can use half the tomato paste amount for barely any noticeable tomato taste. We prefer more.

Enjoy and be healthy!

More Cauliflower Rice Recipes

Mexican Cauliflower Rice recipe

Mexican Cauliflower Rice

Mexican Cauliflower Rice

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 10 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 171kcal
Author: Olena Osipov


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


  • 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.
  • Return skillet to the stove and swirl remaining 1 tsp oil.
  • Add onion and garlic, and saute for 2 minutes, stirring often.
  • 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.
  • 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.
  • Add cilantro, stir and serve warm.

Store: Refrigerate leftovers for up to 3 days in an airtight glass container.


    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 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?

    I would like to see!

    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 and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    What You Will Find Here

    Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

    A Little More About Me

    Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

    22 comments on “Mexican Cauliflower Rice

    Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 5 stars
      Awesome recipe, tasted and added additional spices if needed. Then added red cabbage and fresh corn. Already emailed to my friends

    2. 5 stars
      This is the 4th recipe I’ve tried and it too was delicious!! Thank you for teaching and helping me to make delicious healthy dinners that my twins love!! I’m excited to try more of your recipes ?

    3. 5 stars
      My one year old and I gobbled this up! I left out the jalapeno and chili powder since he was going to eat it, but still found it very flavourful. I used ground chicken and added a small can of diced tomatoes because I didn’t have enough tomato paste, I also added some diced mushrooms since I only had one bell pepper.

    4. 5 stars
      I love this recipe and can’t wait to try it. Instead of 1 pound of ground turkey, I’ll do 2 pounds of sliced sauteed mushrooms. And will report back. Thanks so much, Olena!

    5. 5 stars
      A wonderful great recipe, my family loved it and so ho healthy and easy to make. Love your cooking recipes and easy style. Ty olena

    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. 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!