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Spanish Cauliflower Rice

This is game changing low carb, trim healthy mama cauliflower Spanish rice!

Cauliflower rice is a no go in my family. My husband barely tolerates it and my kids won’t eat it. I have learned a trick since I have started eating it. I have made this rice as fried rice and Indian spiced rice. They have ate it every time I have prepared it like this. It does take a little bit longer to make than making normal cauliflower rice but the results are worth the extra minutes. You aren’t standing at the stove constantly stirring but you are paying attention and adding liquid to make sure it doesn’t burn.

If you need a low carb side dish for a Mexican dinner, this will fit the bill.

This recipe is simple, easy, and was a hit with my family. How I served it this last time that I made it, it was more of the star. I also prepped this as pat of my meal prep. I pulled some marinated chicken breasts from my freezer, frozen cauliflower rice, and all of the other ingredients and put everything in a tore in the fridge. It is such a simple way to meal prep for me.

This recipe uses basic ingredients found at your local store.

This delicious recipe uses basic ingredients that you should be able to find at your local grocery store. Even though it is simple, the results are so good. You are also getting an extra veggie in! I love that. Even though this is how I eat normally, I don’t always get enough veggies in throughout my day, and this helps me make sure I get my veggies in. This is an excellent and tasty way to get in those extra veggies.

Low Carb Spanish Rice

Ingredients

  • 12 oz Frozen Cauliflower Rice
  • 2 T Olive Oil
  • 1 C Salsa
  • 1 Sm-Md Onion, diced
  • 1/2 Bell Pepper, diced
  • 2 T Tomato Paste
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Chili Powder
  • 1/2 t Ground Cumin
  • 1 T Minced Garlic
  • Water or Broth

Any toppings desired: Cilantro, avocado, shredded cheese, sour cream, etc.

    Instructions

    • In a medium to large skillet over medium heat, add your olive oil, diced onion and bell pepper. Cook and stir for about 5 minutes.
    • If your cauliflower rice is frozen, cook in your microwave until cooked through. Add to the skillet and cook for at least 10 minutes. Add water or broth as needed.
    • Once the cauliflower is softened, add the seasoning. Cook and stir.
    • Add the salsa and tomato paste. Stir and cook for a few minutes.
    • Taste and adjust. If there is still cauliflower taste or chewiness, keep cooking. Add more broth or water aa needed. Add more seasoning if needed.
    • Serve with desired toppings.

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