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 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. 🙂
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.
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 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. 🙂
- 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
- Cauliflower fried rice
- Cilantro lime cauliflower rice
- Thai cauliflower rice
- Chicken cauliflower rice and beans
- Browse 25 cauliflower rice recipes.
Mexican Cauliflower Rice
- 1 lb ground turkey
- 1/2 tsp cumin
- 1/4 tsp salt
- Ground black pepper to taste
- 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.
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