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.
Servings: 6 servings
Calories: 373kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 red bell pepper, chopped
- 1/4 cup taco seasoning
- 1 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
Instructions
- 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!
Nutrition
Calories: 373kcal | Carbohydrates: 15g | Protein: 22g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1212mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2009IU | Vitamin C: 59mg | Calcium: 236mg | Iron: 3mg