3 Ingredient Cauliflower Spanish Rice Food
SPANISH CAULIFLOWER RICE
Spanish Cauliflower Rice makes this staple of Mexican food available to those on a low carb or grain free diet.
Provided by Robin Gagnon
Categories Side Dish
Time 12m
Number Of Ingredients 8
Steps:
- Gather your ingredients and a large skillet. There is no need to thaw the frozen riced cauliflower, it is actually easier to get out of the bag if you don't.
- Place skillet over medium high heat and pour in the oil.
- Once the oil is hot, toss in the onions and spices. Stir to coat, then add the paste and riced cauliflower. Mix well then cover.
- Cook for about about 10 minutes, stirring several times while the cauliflower rice cooks.
Nutrition Facts : Calories 67 kcal, Carbohydrate 8 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 94 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPANISH CAULIFLOWER RICE
This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!
Provided by JenEats
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
- Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
- Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 172.5 mg, Sugar 3 g
3 INGREDIENT CAULIFLOWER SPANISH RICE
3 Ingredient Cauliflower Spanish Rice is a quick and easy recipe you are going to love for those busy nights. Ready in under 20 minutes and full of wholesome flavor!
Provided by Shelby Law Ruttan
Categories Main Dish
Time 20m
Number Of Ingredients 4
Steps:
- Heat large skillet over medium heat. Add ground chicken and break up into smaller pieces. Cook until chicken is no longer pink, about 5 minutes. Add salt and pepper to taste.
- Add Riced Cauliflower to ground chicken. Cover and let cook for 2 minutes.
- Remove cover and break up any chunks of riced cauliflower, stir to combine with chicken. Cover and cook for 3 more minutes.
- Remove cover and add salsa to chicken/cauliflower mixture. Stir to combine. Replace lid on skillet and simmer 5 minutes.
- Serve warm with fresh herbs if desired.
Nutrition Facts : ServingSize 1 cup, Calories 175 kcal, Carbohydrate 11 g, Protein 27 g, Fat 2 g, Cholesterol 66 mg, Sodium 832 mg, Fiber 1 g, Sugar 10 g
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- Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
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- Add in riced cauliflower and saute for another 4-5 minutes. salt, and cumin. Stir around the veggie mixture to coat.
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