Cauliflower Spanish Rice Recipe 465

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SPANISH CAULIFLOWER RICE



Spanish Cauliflower Rice image

A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.

Provided by Steph

Categories     Side

Yield 6

Number Of Ingredients 9

1/2 cup diced onion
1 Tablespoon olive oil
1 (12 ounce) bag frozen riced cauliflower
2 Tablespoons tomato paste
1 (10 ounce) can Rotel diced tomatoes and green chiles (drained)
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon minced garlic
salt and pepper, to taste

Steps:

  • In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
  • Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
  • Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg

SPANISH CAULIFLOWER RICE



Spanish Cauliflower Rice image

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

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 small tomato, diced
3 cups riced cauliflower
½ cup vegetable broth
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon ancho chile powder
salt and pepper to taste

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

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