Description
This Keto Cauliflower Spanish Rice is a low-carb, flavorful alternative to traditional Spanish rice, made with cauliflower rice and seasoned with classic spices like chili powder and cumin. Perfect as a side dish or a base for your favorite Mexican-inspired meals, it’s quick to prepare and packed with vibrant flavors.
Ingredients
Scale
Vegetables and Aromatics
- 3 ounces Onion (diced)
- 1 clove Garlic (finely minced)
- 12 ounces Cauliflower rice
Seasonings and Sauces
- 1 tablespoon Olive oil
- 10 ounces Rotel (diced tomatoes and green chilies)
- 1 tablespoon Tomato paste
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Salt
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat, preparing the pan to cook the aromatics and other ingredients evenly.
- Sauté the aromatics: Add the diced onion to the skillet and cook for about 3 minutes. Then add the minced garlic and cook for an additional 2 minutes until the onion becomes translucent and fragrant.
- Add the tomato mixture and spices: Pour the Rotel into the skillet along with the tomato paste, chili powder, cumin, and salt. Stir well to combine all the flavors evenly.
- Cook the cauliflower rice: Add the cauliflower rice to the skillet and stir everything together. Cook for 3-5 minutes until the cauliflower rice is tender but not mushy, absorbing the flavors in the pan.
- Serve: Remove from heat and serve immediately as a delicious low-carb side or base for your meals.
Notes
- Use fresh or frozen cauliflower rice based on availability.
- Adjust chili powder and cumin amounts according to your preferred spice level.
- For added protein, consider mixing in cooked chicken or ground beef.
- This dish reheats well, store leftovers in an airtight container and consume within 3 days.
- Make sure to avoid overcooking the cauliflower to maintain a pleasant texture.
