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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 64 kcal per serving

Ingredients

20 ounces - frozen riced cauliflower
½ - onion
2 cloves - garlic
1 tbsp - olive oil
1 can - diced tomatoes
2 tablespoons - tomato paste
1 ½ tablespoons - fajita spice
½ tsp - kosher salt
¼ tsp - black pepper
½ - lime
2 tablespoons - cilantro

Instructions

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.
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.
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.
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.
Stir in the lime juice and cilantro, as desired. Serve.

Nutrition