The bowl is filled with a generous portion of cauliflower rice that has been seasoned with Mexican spices such as cumin, chili powder, and paprika, then the rice is cooked with diced tomatoes, onions, and garlic for added flavor and texture.
Mixed throughout the rice are colorful bell peppers and the overall dish is both delicious and healthy, perfect for a nutritious meal, on top of the rice, there is a sprinkling of fresh cilantro and it is great topped with diced avocado for a pop of green and creaminess, or add a wedge of citrus lime.
More Keto Recipes:
This is a super easy dish to change up to suit different states and diets, or to use any other ingredients you have available!
FRIDGE: Place in an airtight container and store for up to 2-3 days.
FREEZER: Place in an airtight container and store in the freezer for up to 3 months.
STOVETOP: Place in a saucepan, and heat on medium heat for 4-5 minutes, stirring frequently.
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 10-15 minutes
MICROWAVE: Place in a microwave-safe dish and cook on full power for 1-2 minutes.
(2 servings)
1 Tablespoon Coconut Oil
250 g of Ground Beef
1/2 Cup of Onions (finely chopped)
1 Clove of Garlic (finely chopped)
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Paprika
1/2 Can of Diced Tomatoes
1 Yellow Bell Pepper (diced)
2 Cups of Cauliflower Rice
1/2 Cup of Mexican or Cheddar Cheese (shredded)
1. Heat the coconut oil in a pan on medium heat.
2. Add the ground beef, and cook for 5-6 minutes until lightly browned.
3. Next, add in the onions and garlic, and cook for a further 3-4 minutes until the onions are softened and the ground beef is browned.
4. Add the cumin, chili powder, and paprika, stir well and allow to cook for 1-2 minutes.
5. Then, add the diced tomatoes, bell pepper, and cauliflower rice and combine everything well. Cook for a further 4-5 minutes until the cauliflower rice is softened.
6. During the last 2 minutes add in the shredded cheese and stir together.
7. Scatter cilantro over the top, and serve with diced fresh avocado or a wedge of lime.
PREP TIME: 10 Minutes
COOK TIME: 17 Minutes
(per serving)
Fat: 38 g
Carbs: 19 g
Net Carbs: 6 g
Protein: 34 g
Total Calories: 498 Calories
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