Spanish Cauliflower Rice
This Spanish Cauliflower Rice is a quick, low-carb side with bold tomato flavor, built on riced cauliflower instead of grain. Ready in about 35 minutes and just as good alongside fajitas as it is on its own.
Servings: 6
Ingredients
- 20 ounces frozen riced cauliflower or about 4½ cups fresh
- ½ onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1½ tablespoons Taco & Fajita Spice Blend
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ lime juiced
- 2 tablespoons chopped cilantro optional, plus more for garnish
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 30 seconds to 1 minute, until fragrant.
- 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, allowing the flavors to combine.
- Remove from heat, squeeze in the lime juice and stir in cilantro, if using. Serve.
Notes
- Fresh vs. frozen cauliflower rice: Frozen works well here. You'll want that same 5-minute cook-down before adding the tomatoes to cook off some of the water. Fresh riced cauliflower holds up the same way, though it releases less water since it isn't icy to start.
- No Taco & Fajita Spice Blend on hand? A standard store-bought taco or fajita seasoning works as a substitute. Most blends are built around chili powder, cumin, paprika, and garlic powder, so you'll get a similar flavor base.
- Let the liquids absorb: Cook the tomato liquid down fully in step 3 before adding the tomato paste. This keeps the dish from getting watery.
- Storage: Leftovers keep in the fridge for up to 4 days and reheat well in a pot over medium heat or in the microwave. Stir in a splash of water if the leftovers are dried out.
- Make it a full meal: Serve alongside Sheet Pan Shrimp Fajitas for a complete Whole30-compatible meal.