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!
Servings: 6 servings
Calories: 171kcal
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.
- 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.
Notes
- Serving: You can serve Mexican riced cauliflower with salsa, yogurt, cheese or avocado.
- Store: 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. Cauliflower is watery so no extra oil or water is needed.
- Freeze: I have not tried this. If you need less servings, cut recipe in half. But I would just meal prep the whole recipe and eat throughout the week.
- 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.
- Green bell pepper substitute: If you don't love green peppers, use all colored ones.
Nutrition
Serving: 1.5cups | Calories: 171kcal | Carbohydrates: 15g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 379mg | Fiber: 5g | Sugar: 8g