Hey guys, it’s been a minute. I really, really failed at uploading consistently like I wanted to. Some day I’ll actually follow through on my New Years Resolutions. Maybe. Fingers crossed.
Anyways, I have a super delicious side dish to add to the recipe book. This Spanish “rice” is a great healthy alternative to the traditional recipe. It’s perfect to make a big batch and bring to lunch during the week. It will also freeze and reheat well, for easy grab-and-go freezer meals.
I promise I’m working on a low-carb, sugar-free margarita. All these Spanish themed recipes have me in the mood for a healthier margarita. Until then I’ll be enjoying this “rice” on the side of my Chicken Enchilada Skillet, sipping on a traditional sugary margarita, because life is all about balance 😉
This recipe is:
- Perfectly spiced
- Full of veggies
- Great reheated
- Easy to customaize
- 2 cups cauliflower rice (220 g)
- 1 tablespoon avocado oil
- 1/4 onion, chopped (~60 g)
- 2 teaspoons minced garlic
- 1 medium tomato, chopped (~144 g)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne (optional, I like mine spicy though)
- 1/2 cup chicken or veggie stock
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Heat up oil on medium-high heat and saute onions and garlic until fragrant and soft. Add in cauliflower rice, tomato and spices (not cilantro) and cook for another few minutes.
- Add in the stock, cover and simmer on medium-low for 20 minutes, stirring occasionally.
- Once the cauliflower is nice and soft, remove the lid and turn up heat to medium and cook, stirring often, until any remaining broth is evaporated. This is a matter of preference, I prefer my Spanish rice to be fairly dry.
- Stir in the cilantro right before serving.