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 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Keyword: mexican cauliflower rice
Author: Kasey Schwartz
1red bell pepper, chopped
1candiced fire roasted tomatoes, drained
12ouncesfresh or frozen cauliflower rice
1 1/2cupsshredded Mexican blend cheese
1tablespoonfreshly 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.
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.
Add the tomatoes and cauliflower rice to the skillet and stir again.
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.
While the rice simmers, preheat your broiler.
Remove the skillet from the stovetop and sprinkle the shredded cheese over the top of the rice.
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!