Mexi-Cauli-Rice Dish

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Mexi-Cauli-Rice

Mexi-Cauli-Rice

When Taco Tuesday needs something different.

Do you ever get in a food rut? You know what I mean. The same 10 dishes are on rotation in your week and there doesn’t seem to be any end to the routine. This twist on Spanish Rice will give your Taco Tuesday a makeover to jolt it out of any rut.

This dish is under 20 minutes from fridge to table for an experienced cook and maybe around 30 for a novice. I’ve also got some options to spice it up or down.

One thing folks forget is that with any recipe, you must make it to fit your family’s tastes. I like a spicy dish but you might not. Keep that in mind when you give this one a try.

Mexi-Cauli-Rice

This recipe makes 4 generous servings

Ingredients:

  • 1 LB Ground Meat

  • 1 T Avocado Oil

  • 1 Small Yellow Onion, diced

  • 1 Small Red Bell Pepper, diced

  • 1-2 Jalapeños, diced

  • Taco Seasoning, to taste

  • 1 LB Frozen Riced Cauliflower

  • 1 16 oz Can Diced Tomatoes

  • Salt & Pepper to taste

  • 2 Limes

Optional Ingredients:

  • Chopped Cilantro

  • Avocado or Guacamole

  • Sour Cream

  • Extra Jalapeños or other pepper

  • Salsa or Pico de Gallo

  • More Limes

Directions:

  1. In a heavy pan or dutch oven, over medium heat, add oil and meat to cook. Break up the ground meat as it browns. When the meat is half cooked, add the taco seasoning, onion, and peppers. Continue cooking until the meat is cooked through.

  2. While the meat is cooking, in the microwave, cook the frozen riced cauliflower according to package directions.

  3. When the meat is browned, add the cooked riced cauliflower (carefully, it’s hot!) and canned tomatoes, stirring to combine. Taste for seasoning and adjust as needed. Cook until heated through and thoroughly combined.

  4. Add juice of 1-2 limes after the dish is off the heat. Stir to incorporate.

  5. Serve with toppings of your choice or none at all.