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Taco Cauliflower Rice Skillet topped with sliced avocado & jalapeño, and drizzled with cilantro lime ranch dressing from One Lovely Life

Taco Cauliflower Rice Skillet (Paleo & Gluten Free)


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5 from 2 reviews

  • Author: Emily of One Lovely Life
  • Total Time: 30 minutes
  • Yield: 4-5 Servings 1x

Description

Taco Cauliflower Rice Skillet – This quick and easy recipe uses one simple shortcut and a whole lot of flavor to make a one-pan dinner the whole family will love. (Paleo & Gluten Free)


Ingredients

Scale

For the Taco Cauliflower Rice Skillet:

  • 1/2 Tbsp. olive oil
  • 1lb. ground chicken breast (can sub ground turkey, beef, etc.)
  • 1/2 cup diced onion (about 1/2 onion)
  • 1 cup diced bell peppers (I like a mix of colors)
  • 2 Tbsp taco seasoning (or 1 packet taco seasoning, such as Sprouts brand)
  • 1/4 cup water or vegetable broth
  • 1 (4oz) can green chiles, such as Sprouts brand (I don’t drain mine)
  • 23 Tbsp salsa, such as Sprouts brand
  • 1 (10-12 oz) package frozen cauliflower rice, such as Sprouts brand*
  • 1/2 cup diced tomatoes
  • 1/4 cup minced fresh cilantro, loosely packed
  • Salt & pepper, to taste

Additional toppings (Optional):


Instructions

  1. Heat olive oil in a 10-12 inch skillet over medium heat.
  2. Add ground chicken and cook 5-7 minutes, or until chicken is completely cooked through.
  3. Add onion and bell peppers and cook an additional 3-4 minutes, or until the onions and peppers have softened slightly.
  4. Add green chiles, 2 Tbsp salsa, and diced tomato to the skillet. Sprinkle with taco seasoning and stir to combine.
  5. Add cauliflower rice and water/broth to the skillet and stir carefully to mix together. Cook 5-7 minutes, or until liquid is mostly absorbed and the veggies are tender.
  6. Sprinkle with cilantro and serve with your favorite taco toppings, like avocado, cilantro lime ranch, jalapeños, lettuce, cheese, etc.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Chicken
  • Method: Stovetop
  • Cuisine: American, Tex-Mex