Paleo Savoury Rice with Ground Meat
Transform your weeknight dinners with this flavorful Paleo Savoury Rice with Ground Meat recipe! Made with hearty ground beef or turkey and nutrient-packed cauliflower rice, this dish is not only gluten-free and grain-free but also bursting with vibrant flavors from cumin, paprika, fresh cilantro, and sautéed veggies. A quick and easy one-skillet meal, it comes together in under 40 minutes and is perfect for anyone following a paleo or low-carb lifestyle. Simmered in chicken broth with a touch of tomato paste, this protein-rich recipe delivers comfort and health in every bite. Serve it warm for a satisfying meal that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 pound ground beef or turkey
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium bell pepper
- 3 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup fresh cilantro
Instructions
Begin by making cauliflower rice. Break the cauliflower into florets and pulse them in a food processor to create rice-sized grains.
Dice the onion and bell pepper. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until they begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Push the vegetables to one side of the skillet and add the ground beef or turkey to the clear space.
Cook the meat until it is browned and fully cooked, breaking it apart with a spoon as it cooks, about 7-8 minutes.
Stir in the tomato paste, mixing it thoroughly with the meat and vegetables.
Add the chicken broth, ground cumin, ground paprika, salt, and black pepper to the skillet. Stir to combine.
Increase the heat slightly and bring the mixture to a gentle simmer.
Add the cauliflower rice to the skillet, stirring it into the meat mixture to ensure it is evenly combined.
Cover the skillet and cook for about 5-7 minutes, allowing the cauliflower rice to absorb the flavors and become tender.
Remove the skillet from the heat and stir in the chopped fresh cilantro.
Serve hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
