Spanish rice reimagined! the revolutionary recipe using cauliflower rice

Indulge in the vibrant flavors of Spanish rice without the carbs! Our innovative recipe transforms classic Spanish rice into a guilt-free, low-carb delight using riced cauliflower as its base. Whether you’re a seasoned cook or a health-conscious foodie, this step-by-step guide will empower you to create a mouthwatering Spanish rice alternative that’s both delicious and nutritious.

Ingredients You’ll Need

• 1 head of cauliflower, riced (about 3 cups)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh cilantro, for garnish (optional)

Instructions

1. Prepare the Cauliflower: Remove the leaves and core of the cauliflower. Cut it into florets and pulse them in a food processor until they resemble rice. If you don’t have a food processor, you can grate the cauliflower using a cheese grater.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic, red bell pepper, and green bell pepper and cook until the vegetables are tender, about 5 minutes more.
3. Add the Tomatoes and Spices: Stir in the diced tomatoes, tomato sauce, chicken broth, cumin, chili powder, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are fully cooked and the sauce has thickened.
4. Add the Cauliflower: Add the riced cauliflower to the skillet and stir to combine. Cook for 5 minutes, or until the cauliflower is tender and has absorbed some of the sauce.
5. Garnish and Serve: Remove the skillet from the heat and stir in the chopped fresh cilantro, if desired. Serve the Spanish rice cauliflower hot.

Tips for Success

• For a more authentic flavor, use Spanish paprika instead of smoked paprika.
• If you don’t have chicken broth, you can use vegetable broth or water.
• To add some heat, add a pinch of cayenne pepper to the sauce.
• Serve the Spanish rice cauliflower with your favorite Mexican or Spanish dishes, such as tacos, burritos, or enchiladas.

Variations

• Add some protein: Stir in cooked chicken, beef, or beans to the rice.
• Make it vegetarian: Use vegetable broth instead of chicken broth and omit the meat.
• Add some spice: Top the rice with diced jalapeños or a dollop of sour cream.

Nutritional Benefits of Cauliflower Rice

• Low in calories and carbohydrates
• High in fiber and vitamins
• Contains antioxidants and anti-inflammatory compounds
• May aid in digestion and weight loss

In a nutshell

Embrace the vibrant flavors of Spanish rice without the guilt! Our recipe using riced cauliflower empowers you to enjoy a delicious, low-carb alternative that’s both nutritious and satisfying. Whether you’re a seasoned cook or a health-conscious foodie, this step-by-step guide will equip you to create a mouthwatering Spanish rice cauliflower dish that will tantalize your taste buds and nourish your body.

Frequently Asked Questions

Q: Can I use frozen riced cauliflower?
A: Yes, you can use frozen riced cauliflower. Just be sure to thaw it completely before using it.

Q: How long will Spanish rice cauliflower last in the refrigerator?
A: Spanish rice cauliflower will last in the refrigerator for up to 3 days.

Q: Can I freeze Spanish rice cauliflower?
A: Yes, you can freeze Spanish rice cauliflower. Let it cool completely, then transfer it to an airtight container and freeze it for up to 2 months.