- VE
- VN
- LC
Cauliflower Spanish Rice
Riced cauliflower has a time and place, and this low-carb Cauliflower Spanish Rice is that place. It's as robust as the classic and makes a perfect side dish for fajitas or taco night. Made with frozen or fresh riced cauliflower, canned tomatoes, and fajita spices.
Ingredients
Instructions
- Step 1
Add olive oil to a medium pot over medium-high heat. Once heated, add diced onion and cook for 5 minutes, until translucent. Add minced garlic and cook for 1 minute.
- Step 2
Reduce heat to medium and add the riced cauliflower. Cook for about 5 minutes, stirring occasionally, until it's released and cooked off most of its moisture.
- Step 3
Add the diced tomatoes, fajita spice, kosher salt, and black pepper. Stir and cook for 7 to 10 minutes, until the liquid has mostly evaporated and soaked into the rice.
- Step 4
Create a well in the center of the pot and add the tomato paste. Let it cook directly in the well for about 1 minute before stirring it through. Cook for 5 more minutes.
- Step 5
Stir in the lime juice and cilantro, as desired. Serve.
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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