By Rachel Schaefer
Fab 5 minute Spanish rice
1 step
Cook:5min
If you follow me on Instagram, you probably already know that I do not normally like cauliflower rice, because it’s often soggy and watery. But not here! Here, we do it right. The trick is twofold: One, using fresh cauliflower rice, not frozen. Two, not over cooking it. This version is inspired by the Mexican style arroz rojo - often called Spanish rice in the US. It’s seasoned with tomato, spices and bullion to give it its signature flavor and glowing red color. And it really works as a perfect side to basically any meat or seafood dish, although it lends itself particularly well to Tex-Mex and Mexican cuisine, of course. And even for me, a true Cauli-rice dissenter, I absolutely love it!
Updated at: Thu, 17 Aug 2023 03:51:55 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
2
Low
Nutrition per serving
Calories80.7 kcal (4%)
Total Fat6.8 g (10%)
Carbs4.9 g (2%)
Sugars2.5 g (3%)
Protein1.3 g (3%)
Sodium604.8 mg (30%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Warm a large 12 inch skillet over medium high heat. Once it’s hot, add the avocado oil and butter to the pan. As the butter starts to melt, add the cauliflower, tomato sauce, chicken, bouillon, garlic powder, cumin, and paprika, and stir it really well. Sauté for two minutes, continuously, turn off the heat and immediately pour the rice into a serving bowl. Remember, the trick with this recipe is not over cooking the cauliflower when you turn off the heat the cauliflower should still have a little bite to it because it will continue cooking after you take it off the heat it’s best to serve this right away so I suggest making this dish just as dinner is about to be served.
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