Mexican Cauliflower Rice Skillet
Perfect healthy lean & green recipe for Cinco de Mayo.
1 1/4 lbs or 20 oz ground turkey 95 to 97% – 2 and a 1/2 Leans
1/2 red pepper, diced – 1 Green
2 tbsp taco seasoning (low sodium) – 12 condiments
1 cup diced tomatoes – 2 Greens
12 ounces cauliflower rice (fresh or frozen) – 5 Greens
1/2 cup unsalted chicken broth – ½ condiment
1 1/2 cups shredded low fat Cheddar cheese or Mexican Blend – 1 1/2 Lean
3.75 oz avocado, cubed (2 1/2 Healthy Fats)
In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add peppers and continue to cook until no longer pink. Stir in the taco seasoning. Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen). Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and serve. Top with avocado. Enjoy!
Makes 4 servings
(Need 1 more Green per serving)