This Mexican cauliflower rice recipe is ideal for a busy weeknight – simple, healthy and delicious. Better yet – everything cooks up in one pan 🙂
This Mexican Cauliflower Rice recipe is perfect for a quick weeknight dinner. One pan. 30 minutes. Nutritious and filling.
Before my husband and I began experimenting with a low-carb diet, we would eat rice bowls with various proteins and veggies at least once a week. Ever since we said adios to rice, I really missed them – they were easy to make and super filling. This Mexican cauliflower rice recipe is all those things!
The recipe starts with one pound of ground turkey or chicken, your preference. I used ground chicken when I tested this recipe, and cooked it over medium-high heat with a splash of olive oil to keep the meat moist. You could also use ground beef or omit the meat altogether for a vegetarian dish. Next, you quickly saute the jalapeno and bell peppers until they begin to soften. Finally – and this is where the big flavors develop – add a little chicken broth and scrape the brown bits from the bottom of the pan. These “brown bits” give the dish depth of flavor. Add in some tomatoes and the cauliflower rice and cook for 8 – 10 minutes until the cauliflower rice is tender. That’s it, dinner is ready. And you don’t have a sink full of dirty pots and pans. Which gives you more time to help your kids with their homework, do a load of laundry or catch up on social media.
We ate our Mexican cauliflower rice as “bowls” the first night, but I wrapped the leftovers in a burrito the next day for a quick lunch. Delicious! This recipe is quick, healthy, filling and delicious.