Mexican cauliflower rice

Step by Step

Step 1

Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.

Step 2

Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper. Transfer to a bowl and set aside.

Step 3

Return skillet to the stove and swirl remaining 1 tsp oil. Add onion and garlic, and saute for 2 minutes, stirring often.

Step 4

Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper. Add tomato paste and broth, stir to combine.

Step 5

Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.

Step 6

Add cilantro, stir and serve warm.

Tips and Warnings

Serving: You can serve Mexican riced cauliflower with salsa, yogurt, cheese or avocado.
Store: Refrigerate leftovers for up to 3 days in a covered glass container. To reheat, I just throw it in a skillet and cook on low until warmed through. Cauliflower is watery so no extra oil or water is needed.
Freeze: I have not tried this. If you need less servings, cut recipe in half. But I would just meal prep the whole recipe and eat throughout the week.
Can’t find cauliflower rice? Here is a step by step tutorial how to make your own. Just make sure to work in small batches and not overprocess.
Do not thaw frozen “rice”: Defrosting makes “rice” more watery as it is just a cauliflower.
Cook fast and avoid overcooking: To avoid watery cauliflower rice dish any time, cook fast on medium-high heat and do not overcook to the point when cauliflower starts to release water.
Add more heat: Leave some of the seeds in the jalapenos instead of de-seeding completely.
Less or skip tomato paste: You can use half the tomato paste amount for barely any noticeable tomato taste.
Green bell pepper substitute: If you don’t love green peppers, use all colored ones.