Mexican Cauliflower Rice

Directions

1. 1
   Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.
2. 2
   Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper.
3. 3
   Transfer to a bowl and set aside.
4. 4
   Return skillet to the stove and swirl remaining 1 tsp oil.
5. 5
   Add onion and garlic, and saute for 2 minutes, stirring often.
6. 6
   Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper.
7. 7
   Add tomato paste and broth, stir to combine.
8. 8
   Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.
9. 9
   Add cilantro, stir and serve warm.
10. 10
    Store: Refrigerate leftovers for up to 3 days in an airtight glass container.