Add the olive oil to a large, cast iron skillet and heat over medium high heat. Add the ground beef to the skillet and cook the beef, chopping it up with a spatula as it cooks to make small crumbles. Cook the beef for about 5-6 minutes. There will no longer be any pink.
1 Tablespoon olive oil, 1 pound ground beef
Add the chopped onion, pepper, and taco seasoning to the skillet and stir everything into the ground beef. Cook for another 3-4 minutes. The beef will begin to brown and the veggies will get soft.
1/2 cup chopped onion, 1 red bell pepper, chopped, 1/4 cup taco seasoning
Add the tomatoes and cauliflower rice to the skillet and stir again.
1 (14.5 ounce) can diced fire roasted tomatoes, drained, 12 ounces fresh or frozen cauliflower rice
Add the chicken broth, stir and bring the mix to a simmer. Lower the heat to medium and cook the cauliflower rice for about 6 minutes. It will start to be soft and tender.
1/2 cup chicken broth
While the rice simmers, preheat your broiler.
Remove the skillet from the stovetop and sprinkle the shredded cheese over the top of the rice.
1 1/2 cups shredded Mexican blend cheese
Place the skillet under the broiler for 3-4 minutes to melt the cheese and make it slightly brown.
Sprinkle the rice with the chopped cilantro and serve while hot, straight out of the skillet!
1 Tablespoon freshly chopped cilantro