One Pan Taco Rice
Posted by MRC Kitchen on March 25, 2022
All the flavors you love about tacos with a fraction of the time in the kitchen. We've taken traditional tacos and moved all of the steps into one pan. You and the whole family are going to love this one pan taco rice recipe! Bonus, it's the perfect fit your weight loss plan or any healthy diet. We've taken regular rice and replaced it with cauliflower rice. And before, you check out because you don't like cauliflower or don't believe that cauliflower is an acceptable replacement for rice - stick around because this recipe hits different! The rice in this recipe isn't the star of the dish. Rather, it's the vessel for all of the delcious flavors and ingredients that we all love about tacos! You're going to be pleasantly surprised at how little of the cauliflower flavor you actually get with this one!
So, why cauliflower rice instead of regular rice or brown rice? In healthy portions, brown rice and even regular rice can be part of a healthy diet. The problem we find is that the amount of rice that we have to limit ourselves to in order to not overload on carbohydrates is way smaller than everything else. And here at Metabolic Research Center, we don't like for "eating healthy" to mean "being deprived." So, enter cauliflower rice as a substitue for regular rice! Much lower in carbs, this healthier option allows you to "have more" without sabotaging your weight loss goals! The best part, is when used in combination with other more powerful flavors, cauliflower acts as a sponge - absorbing all of the flavors of your dish. For all of these reasons, cauliflower rice makes the perfect base for a flavorful taco bowl! See how we make ours below.
Ingredients:
- 10 oz bag frozen cauliflower
- 2 TBSP low sodium Taco Seasoning
- 2 TBSP diced green chilis
- 1/2 C. black beans
- Lime juice, to taste
- Low sodium chicken broth, a few splashes
- For garnish: diced green onions or fresh jalapeno slices
Optional add-ins:
- 2 TBSP program-friendly salsa
- 4 oz chopped avocado*
- Diced tomatoes or other veggies*
*MRC Clients: if using optional add-ins be sure to weigh, measure, and account for each as a part of your health fat or veggie serving(s).
Directions:
- Heat skillet over medium heat and coat it with cooking spray. Add the frozen cauliflower rice and cook uncovered for 3-4 minutes.
- Add the taco seasoning, green chiles, and black beans and stir. Add a few squeezes of fresh lime juice to taste and a couple splashes of chicken broth as needed just to keep your ingredients from sticking, adding a splash or two more if needed. Don't add too much broth or your bowl will be mushy. Saute for 3-4 more minutes until all ingredients are warmed through and your chicken broth has mostly evaporated.
- Divide equally into two bowls and garnish with green onions or fresh jalapenos. If using optional add-ins such as salsa, avocado, or diced veggies, divide equally among the two bowls and top with each.
Taco Rice Recipe
Makes 2 Servings | Serving Size: 1/2 recipe | One Serving Replaces: 1 vegetable, 1 carbohydrate
Extras and ideas:
- Add a serving of your favorite protein to make it a complete meal! This is the perfect place to use up any leftover chicken or ground sirloin
- Use corn instead of beans
- Family members who are not following the same meal plan can add other toppings to their taste preference before serving (e.g., sour cream, more beans/corn, extra avocod, shredded cheese, etc.)
- Vegetarians - add diced tofu or Gardein crumbles for extra vegetarian-friendly protein - cook at the same time as you cook the rice in Step 1
