Spanish Cauliflower Rice

 

This is one of my teenager's favorite side dish.  It pairs  well with just about any protein of your choice. Or serve it alongside a mixed green salad for a quick, healthy lunch or any night of the week dinner. And leftovers are even better the next day. 

Cauliflower Spanish Rice 

20 oz riced cauliflower, frozen

1-15oz can of diced tomatoes

3-4 tbsp tomato paste

1 onion, medium diced

2tbsp minced garlic

1 tbsp Smoked Paprika, 

1 tbsp cumin, 

1 tbsp chili powder, 

1/2 tbsp onion powder, 

1/2 tsp red chili flakes, 

1/2 cup beef broth (or you could opt for chicken or vegetable broth)

1 tbsp extra virgin olive oil (EVOO)

salt to taste

Lime  cut into wedges (optional)

Fresh Cilantro, chopped (optional)

Directions:

To a preheated skillet,  drizzle with 1 tbsp of EVOO to coat.

Add diced onions and cook 3 minutes.

Next, add remaining ingredients except broth and tomato paste.  Mix to combine and let cook about 7- 8 minutes.

In a separate bowl, whisk together broth and tomato paste. Pour over rice and stir. 

Continue cooking until well combined and any liquid has evaporated. Taste your dish and add salt to taste.

Spoon into your favorite festive dish, garnish with fresh chopped cilantro or sliced limes and Serve alongside a protein of your choice or devour alone. 

(pictured: Buttered Seasoned Beef, Spanish Cauliflower Rice and English Cucumber with Red Wine vinegar and EVOO)

Enjoy.