Growing up, Spanish rice was a staple at our house. My mom made it quite a bit and because we always had it around, I got a little tired of it …. I even stopped asking for it when we’d eat out at a Mexican restaurant. So though I gave up rice when “going paleo”, Spanish rice wasn’t something I missed at all!
As I started “ricing” my cauliflower, I wanted to add different flavors to it so we can keep the boredom with cauliflower at bay. Sure, it’s great simply seasoned but adding in some cilantro, onions, pesto or even another veggie would help this healthy side last on our weakly rotations without becoming tired of it. I could NEVER perfect the rice my mom made, even with regular rice but one day I thought I’d give it a-go with cauliflower rice.
We were headed to a paleo potluck at Primal Pastures Farm and rumor had it – there was going to be a taco bar. In keeping with the theme, I decided to give Paleo Spanish “Rice” a try. The hubby and I liked it but what would everyone at the potluck think??? Well…..the dish was empty in no time and I did hear buzz words that it was well liked by all. I certainly can’t compare it to my mom’s but it definitely fits the bill if you’re needing a side for a Mexican dish! I’ve even whipped this rice up and added shredded chicken and it’s ‘meal in a bowl’!
Making the rice is relatively easy with a food processor. Just use the grater attachment and add in your cauliflower a little at time…..it “rices” it in no time and you’re good to go with the next step! I know some have used a hand held cheese grater and you can do that too – it’ll be just a little more time consuming. BUT if you don’t want to rice your own cauliflower, there’s convenient bags in your grocery stores now! Trader Joes has cauliflower crumbles, as well as chain grocers and even Target!
So next time you want a little something spicy in your life or just need a little side to go with your lettuce wrapped tacos, give this recipe a try! 🙂
- 7 cups cauliflower rice (about
- 1 1/2 heads ...depending on size)
- 1 14.5 oz can roasted, diced
- tomatoes - drained
- 1 6 oz can tomato paste
- 1 cup chicken stock
- 1/2 onion, diced
- 2 tbsp ghee
- 2 tsp Spicy Seasoning
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- Salt & Pepper to taste
- Melt ghee in large pan.
- Sauté onions til translucent - keep flame on medium.
- Add chicken broth, tomatoes and tomato paste, mix well and add in seasonings.
- Once liquid has thickened up, add in the cauliflower "rice". Cook & stir for 5-7 min. Sprinkle salt & pepper to taste.
- Combine throughly and serve!
