Mexican Rice Casserole
An incredibly simple and tasty Mexican rice casserole full of delicious peppers, onions, tomatoes, ground beef and of course, rice! Gluten-free, dairy-free and easy to make Paleo, low-carb and Whole30.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 people
- 1 lb ground turkey, chicken, pork or beef (16 oz)
- 1 small onion diced
- 3 peppers diced
- 6 oz can tomato paste
- 1 teaspoon chili powder, garlic powder and cumin
- Salt to taste
- 3/4 cup uncooked rice (135 g) or 8 oz cauliflower rice
- 2 cups water (16 oz) If using cauliflower rice, use 1/2 cup water instead. See note about frozen cauliflower rice*
- 4 oz fresh spinach
- handful fresh cilantro
Cook ground meat in a large skillet over medium heat until no longer pink.
Add in diced onion, peppers, tomato paste and seasoning. Saute for several minutes until the peppers and onions begin to soften.
Add in rice and water. If using cauliflower rice, be sure to use the reduced amount of water. Cover and simmer over low until the rice softens. Stir occasionally to make sure there is no sticking or burning. If the water dries up, add more in a tablespoon or two at a time.
Once the rice is done cooking, add in spinach and stir until wilted.
Top with cilantro and serve with tortillas and/or desired toppings.
*If you plan to use frozen cauliflower rice, I recommend thawing it out before adding it in. You can then adjust the cook time down, since you don't have to wait for the rice to cook.
Nutrition Facts with Rice (per serving, 4 servings per batch): 350 calories, 12 g fat, 33 g total carbs, 5 g fiber, 28 g net carbs, 28 g protein
Nutrition Facts with Cauliflower Rice (per serving, 4 servings per batch): 282 calories, 12 g fat, 18 g total carbs, 5 g fiber, 13 g net carbs, 28 g protein