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A skillet full of Mexican cauliflower rice with a wooden spoon.
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3.20 from 5 votes

Mexican Cauliflower Rice

This amazing Mexican Cauliflower Rice is full of tasty seasonings, hearty ground beef, and lots of healthy veggies. It is the perfect one-pot dinner that you can feel good about eating. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: mexican cauliflower rice
Servings: 6 servings
Calories: 373kcal


  • Cast iron skillet
  • Measuring cups
  • measuring spoons
  • spatula
  • Sharp knife


  • 1 Tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 red bell pepper, chopped
  • 1/4 cup taco seasoning
  • 1 (14.5 ounce) can diced fire roasted tomatoes, drained
  • 12 ounces fresh or frozen cauliflower rice
  • 1/2 cup chicken broth
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 Tablespoon freshly chopped cilantro


  • 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


Serving: 1serving | Calories: 373kcal | Carbohydrates: 15g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1213mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2009IU | Vitamin C: 59mg | Calcium: 236mg | Iron: 3mg