Spanish Rice


This dish is a lot of fun, and because it’s made with cauliflower, it’s low carb. It’s zippy without the guilt. Dig in!

Spanish Rice

One 16ounce bag of frozen cauliflower makes 3 cups rice

1 16 ounce bag frozen cauliflower, cooked and chopped (or grated/riced)
½ cup onion, chopped
1 cup mushroom, chopped
4 Tbsp canola oil
2 cloves garlic, chopped
1 tsp chicken bouillion (look for product with no msg)
1 tsp cumin
1 can ro-tel or enchilada sauce (recipe)
In a skillet over medium heat, cook onion, garlic and bouillion until onion is clear, about 5 minutes. Add mushrooms and cauliflower, chopping and stirring. Stirring occasionally, cook for about 10-15 minutes, or until cauliflower has turned golden brown. Stir in ro-tel or enchilada sauce. Remove from heat. Let rest for 5 minutes. Serve.
This also makes great leftovers.
Makes 6, ½ cup servings.

Nutritional information for 1/2 cup (with ro-tel):

Calories: 110 (cooking oil)
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbohydrates: 3 grams
Protein: 2 grams
Fat: 10 grams (cooking oil)
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Comments

  1. DobleZero says:

    Where abouts in Spain is this recipe from? I am a Spaniard and I have travelled the country extensively and I cannot say I have ever come across it – looks good though.

  2. Lisa32989 says:

    Cleo:
    What size is your bag of froz cauliflower?

    Doblezero: I think its really a take on Mexican rice but somehow Americans have called this type of rice dish “spanish rice” for quite some time.

  3. cleochatra says:

    Doblezero– I’m thinking it’s a misnomer. We call a certain breakfast meal “French Toast”, and I have been told by many a French person that they don’t eat that.

    lisa– I use a 16 ounce bag of cauliflower. I probably forgot to put that, didn’t I?

  4. Lisa32989 says:

    I’m always looking for the “easy way out” in regards to cooking. A simpler-twist on your yummy-sounding recipe is to use salsa instead of the pizza or tomato sauce. A friend of mine makes it this way & its yummy, too!

  5. Jen Miller says:

    Cleo! I’m craving Mac&Cheese…got any yummy low carb recipes up those sleeves? :)

    P.S. Made the Enchiladas…omg so heavenly! Boyfriend LOVED them – said it was the best thing we’ve made since being on low carb.

  6. Dreamfields is awesome Jen! mix cheddar and colby jack with a little milk and butter……oh that’s tasty. Dreamfields effects LB loss in some (it does not effect me at all i eat it 1 a week)
    so you will have to start with a small amount and see if it hurts your Lb loss or maintenance.

  7. yum! I make this rice every time I make your enchiladas. Such great flavor!!

    • I am so glad! I love the hell out of this rice recipe. I appreciate you taking the time to write!

  8. I made this tonight and it is FAB! I used olive oil instead of canola and I chopped the cauliflower rather than riced it, but man, does it taste good! I also used the spicy Ro-Tel, because that’s how I roll. I am definitely making this the next time I have to take a dish for potluck!

  9. I am a new user to this website. I see alot of recipes here using the riced cauliflower. I dont use many “fancy” kitchen gadgets. I am wondering how large the holes in the ricer are? And if I can get the same result with just a food processor.

  10. I made the rice tonight to eat tomorrow night. Tastes very good and a lot easier to make than I anticipated. The ricer is a necessity! Oh and I used coconut oil to saute the onion and garlic and didn’t have mushrooms so left them out.

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