Keto Spanish Rice Recipes

KETO CAULIFLOWER SPANISH RICE

Steps:

• Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
• Lay a thin dish towel on a flat surface. Add 1/2 of the cauliflower. Hold the 4 corners of the towel together to wrap up the cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with the other half.
• Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Saute, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

KETO SPANISH RICE

Steps:

• If using frozen cauliflower, thaw in microwave for 2 - 3 minutes and then drain well by placing the cauliflower rice in a clean kitchen towel and squeezing out excess water.
• In a large skillet over medium heat, melt coconut oil. Add onion and saut? until onion softens and turns translucent, about 3 minutes.
• Add tomato paste, serrano pepper, and garlic, then stir gently for 1 minute.
• Pour in the broth then add the chili powder and cauliflower into the pan and allow to cook for 15 minutes until most of the moisture in the pan has evaporated is tender.
• Remove from heat and fold butter and cilantro. Serve warm with sour cream.

SPANISH CAULIFLOWER RICE {KETO + VEGAN}

Steps:

• FOR FRESH CAULIFLOWER (skip to step 2 if using frozen cauliflower): Divide the cauliflower florets into two batches. Using a food processor or high-speed blender, "rice" the cauliflower by pulsing it several times (only pulse until all the florets are evenly rice-sized). You may need to scrape down the sides after a few pulses. Pour the rice into a bowl and repeat with the second batch.
• Heat the oil over medium in a large skillet. Add the diced onion and cook it for 3-4 minutes to soften. Add the minced garlic and cook for about a minute. Pour the riced cauliflower into the skillet and mix it in with the garlic/onion. Sauté the cauliflower rice for about 5 minutes, stirring often.
• Add 1/3 cup of broth (if using frozen cauliflower rice, start with only about 1/8 cup of broth since frozen will release more moisture). Stir in the tomato paste, salt, lime juice, cumin, and red chili powder and continue to cook for another five minutes. If it looks on the dry side and could use more broth, add the remainder (about 1/2 cup total).
• Add the green chiles to the mixture. Taste and adjust the flavor, adding more red chili powder or chiles for spiciness, cumin for smokiness, or salt.
• Increase the stovetop temperature to medium-high and cook off the moisture, stirring frequently for about 10 minutes (only about 5 more minutes if you're using frozen cauliflower). You'll know it's done when the cauliflower softens and the mixture is no longer mushy from the liquid.
• Remove from heat, garnish with chopped cilantro, and serve.

SPANISH CAULIFLOWER RICE

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.

SPANISH CAULIFLOWER RICE

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.

SPANISH CAULIFLOWER RICE

Steps:

• Cut cauliflower into florets. Place in a food processor and process until "riced".
• Heat olive oil over medium heat in a large skillet. Add cauliflower and cook for five minutes.
• Stir in tomato sauce, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.
• Uncover. Toss with lime juice and garnish with cilantro.
• Taste and adjust the salt and pepper to your liking.

KETO SPANISH RICE AND SAUSAGE

Steps:

• Cook the frozen cauliflower rice according to the directions on the and set it aside.
• Slice the kielbasa sausage into rounds, set aside.
• In a large skillet heat the vegetable oil and cook the chopped onion, peppers, scallions, and garlic over medium heat until just tender and translucent.
• Next, brown the sausage slices at medium-high heat.
• Add the cauliflower rice to the skillet and toss well.
• Add all the spices being sure to mix well to coat the sausage and cauliflower rice.
• Add the undrained canned tomatoes, water and mix well.
• Next the butter and allow to simmer at low heat for about 5-7 minutes.
• Lastly, stir in the chopped parsley and green onions.
• Garnish with fresh basil.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.