One Pan Lower-Carb Taco Rice

This one pan lower-carb taco rice is packed with flavor and a few veggies you won’t even know are there for an easy healthy dinner the whole crew will love!

The “rice” is actually a mixture of white rice + cauliflower rice to sneak in some veggies and fiber. You’d never even know it’s there – especially not underneath all that cheese. Plus, it’s made all in one pan for easy cooking and cleanup.

What You’ll Need

Equipment

• Deep pan with lid
• Meat chopper: Optional.

Ingredients

• Onion: White or yellow.
• Bell pepper: Red, orange or yellow.
• Ground beef: I use 93/7 lean ground beef. Can also ground chicken or ground turkey.
• Tomato paste
• Red enchilada sauce
• Taco seasoning: I use my homemade taco seasoning. Can sub pre-made.
• Frozen cauliflower rice: I buy the frozen riced cauliflower since it is already in rice form. No need to thaw, just add it in.
• White rice
• Beef broth
• Mozzarella cheese
• Salt

How To Make It

1. Cook the veggies: Cook the onion and bell pepper with a big pinch of salt (about a tsp).
2. Cook the beef: Add in your beef and cook until browned. I use this meat chopper.
3. Add flavor-makers: Stir in the tomato paste, enchilada sauce, taco seasoning, and a little water just to help everything spread evenly over the beef and veggies.
4. Cook the rice: Add in the frozen cauliflower rice, white rice, beef broth, and stir everything around so all the rice grains are submerged. Cover with a lid and simmer for about 15 minutes, stirring occasionally so the rice doesn’t burn. Add another splash of water if needed.
5. Top with cheese: Add your grated cheese and let it melt. Top with cilantro and lime and enjoy with tortillas chips!

Tips

• Rice: For the most accurate measurements, I use a kitchen scale to weigh the rice.
• Check occasionally: As the rice cooks, be sure to stir occasionally to make sure nothing burns. Every pan is different and you may need an extra splash of water before the rice is done cooking.
• Season to taste: Adjust salt levels, as needed.

To Store

Once cooled, store leftover taco rice in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stove.

As always, be sure to leave a rating and review down below if you make this one pan lower-carb taco rice! And don’t forget to tag me on all the socials – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!

One Pan Lower-Carb Taco Rice

5 from 3 votes

This one pan lower-carb taco rice is packed with flavor and some veggies you won't even know are there. Made all in the same pan for easy cooking and cleanup.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 5

Calories: 306kcal

Ingredients

• 1 small onion (200 g) white or yellow, chopped
• 1 large bell pepper (170 g) any color, chopped
• 1 tsp salt (or to taste)
• 1 lb 93/7 lean ground beef (16 oz)
• 2 tbsp tomato paste (33 g)
• 1/4 cup red enchilada sauce (60 g)
• 1/4 cup water
• 2 tbsp taco seasoning *see notes*
• 2 cups frozen cauliflower rice (202 g)
• 1/2 cup white rice (93 g)
• 1 cup beef broth (240 ml)
• 1 cup mozzarella cheese (84 g) shredded
• cilantro and limes optional, to garnish

Instructions

• Heat a large deep skillet on medium high heat and spray with cooking spray. Cook onions and bell pepper with the salt for a few minutes until softened.
• Add in the beef and cook, breaking apart into small pieces, until fully browned. Add in the tomato paste, enchilada sauce, water, and taco seasoning, stirring to combine.
• Add cauliflower rice, white rice, beef broth, and stir so all the rice is submerged. Cover with lid, reduce heat, and simmer 15 minutes, stirring occasionally so the rice doesn't burn. Remove from heat and season with more salt, as needed.
• Top with shredded cheese and cover again to melt. Top with fresh cilantro and lime and enjoy with tortilla chips!

Notes

• Taco seasoning: Can sub 1 pre-made taco seasoning packet for the 2 tbsp homemade.
• Rice: For the most accurate measurements, I use a kitchen scale to weigh the rice.
• Check occasionally: As the rice cooks, be sure to stir occasionally to make sure nothing burns. Every pan is different and you may need an extra splash of water before the rice is done cooking.

Nutrition

Serving: 272g | Calories: 306kcal | Carbohydrates: 26.9g | Protein: 25.6g | Fat: 10.6g | Fiber: 3.1g

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