Keto Spanish Cauliflower Rice

Spanish rice is built on onion, garlic, red bell pepper and tomato with smoked paprika, cumin and chili powder. This version swaps in riced cauliflower for the rice and cooks it in one large skillet. The recipe serves 4 and takes 25 minutes in total, and each serving has 6g of carbohydrates.

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Prep is 10 minutes and cooking is 15. It works as a side with grilled meat, or as a filling for tacos.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Cauliflower (1 medium head, about 4 cups riced): the stand-in for rice. Fresh cauliflower has a firmer bite than frozen.
• Olive oil (2 tablespoons): for sautéing the vegetables.
• Onion (1 small) and garlic (2 cloves): the savory base.
• Red bell pepper (1): adds sweetness and color.
• Diced tomatoes (one 14.5 ounce can, drained): they add moisture and acidity to balance the spices.
• Smoked paprika (1 teaspoon), cumin (1 teaspoon) and chili powder (1/2 teaspoon): these give the dish its Spanish-style flavor.
• Cilantro: chopped, as a garnish.

Ricing and Cooking

Cut the cauliflower into florets and pulse them in a food processor until they look like rice grains. A box grater also works, with a little more effort. Pre-riced cauliflower from the store saves time.

Heat the oil in a large skillet over medium heat and cook the onion for 3 to 4 minutes, until translucent. Add the garlic and bell pepper and cook for another 2 to 3 minutes, until the pepper softens.

Stir in the cauliflower, tomatoes, spices, salt and pepper and mix well so the spices coat the cauliflower evenly. Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Taste, adjust the seasoning, and garnish with cilantro.

If you only have a medium skillet, cook in batches to avoid overcrowding.

Adjusting It

• Heat: add more chili powder, a pinch of cayenne pepper, or diced jalapeños along with the bell pepper. Use less spice for a milder dish.
• Protein: stir in cooked shrimp or chicken during the last few minutes of cooking.
• Vegetables: finely chopped zucchini or spinach go in with the other ingredients.
• Spices: a teaspoon of curry powder or a sprinkle of Italian herbs changes the flavor entirely.

What to Serve With It

Grilled chicken or steak suits the smoky spices. An avocado salad with ripe avocados, cherry tomatoes, red onion and a squeeze of lime adds a creamy contrast. Sparkling water with lime keeps the drinks carb-free.

Nutrition per Serving

One serving has about 120 calories, 10g of fat, 6g of carbohydrates, 2g of fiber, 3g of sugar and 3g of protein. The card lists saturated fat and sodium as varying.

FAQ

Can I use frozen cauliflower rice?

Yes. Thaw it and drain the excess moisture before it goes in the skillet, so the texture holds up.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

What can replace the tomatoes?

Diced bell peppers or a splash of vegetable broth for moisture. A little tomato paste gives a concentrated flavor without the chunks.

Is it good for meal prep?

Yes. Make a big batch at the start of the week and portion it out for lunches or dinners.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us