Packed with flavor but none of the carbs, keto Spanish Cauliflower Rice is the perfect side dish. This cauliflower rice recipe is easy, quick, and keeps well in the fridge. And, it pairs nicely with so many other dishes. Hungry for flavor? Impress everyone with this recipe today!
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Ready in hardly any time at all, keto Spanish Rice is one of those must-have dishes. It’s quick, easy, and doesn’t take a lot of ingredients. I’ve got some tips and tricks, too, to help you make this even easier.
Rice is a no-no on the keto diet, mostly because of the high carb content. But cauliflower, ahh cauliflower. Cauliflower, the funky veggie that everyone loves to hate, is versatile, affordable, and a quick and easy substitute for so many traditionally carb-heavy meals.
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Chef Jenn’s Take On Keto Spanish Cauliflower Rice
A lot of cauliflower rice side dishes taste like plain cauliflower with a little seasoning dumped on top, and the texture is usually the real problem. Frozen cauliflower rice thaws out watery, and watery cauliflower in a hot pan steams instead of browning, so you end up with something mushy no matter how much seasoning you add. Fresh cauliflower, riced yourself, doesn’t carry that extra water into the pan.
The other piece that makes this actually taste like Spanish rice instead of seasoned cauliflower is the tomato paste and taco seasoning cooked into the cauliflower rather than stirred in at the end. Simmering it down until the liquid mostly evaporates concentrates the flavor into the rice itself instead of leaving it sitting in a puddle of broth. That’s the difference between a side dish that tastes like an afterthought and one that actually tastes like something on its own next to taco meat or fajitas.
What You’ll Love About Keto Cauliflower Rice
- This does the job of rice on a taco plate without the carb spike, and it takes about the same amount of time as cooking actual rice would.
- It’s a one-skillet recipe, so cleanup is minimal on a weeknight when the last thing I want is more dishes.
- The leftovers reheat fine in a skillet, which makes this an easy add to a meal-prep week built around taco meat or fajita chicken.
Ingredients
- Olive or avocado oil
- Yellow onion
- Garlic – Fresh is best!
- Cauliflower, riced, or 4 cups of cauliflower rice
- Tomato paste
- Taco seasoning – I love using my favorite Fiesta Taco Seasoning but you can use your own carb-free favorite
- Cumin
- Salt and pepper
- Chicken broth – use your own chicken bone broth or look for the no-sodium added variety at the store
How To Make Keto Spanish Cauliflower Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Sautee the onion and garlic in the olive or avocado oil until it’s softened and translucent, about 4 minutes.
Add the cauliflower rice, tomato paste, taco seasoning, cumin, salt and pepper, and chicken broth. Mix well.
Simmer the Spanish cauliflower rice mixture over medium heat until the cauliflower is tender and most of the liquid has evaporated.
Serve and enjoy!
Make It A Meal
This keto cauliflower rice side dish goes so well with so many dishes. Some of my favorites include: Garlic Steak Bites, Garlic & Lime Chicken Thighs, and air fryer Fajitas. Another favorite with this recipe is slow cooker chicken breasts which always turn out so moist and tender, and this Stuffed Chipotle Chicken is another great pick.
Storage
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat rather than the microwave, since cauliflower rice can turn watery again if it’s reheated too fast. This isn’t a great freezer candidate.
Frequently Asked Questions
It sure is! Cauliflower is your best friend when following a keto lifestyle. It is low in net carbs, high in fiber, and is so versatile.
Yes! It’s totally gluten-free, as long as there’s no added gluten in the taco spice blend that you choose to use. I’ve also seen gluten added to chicken broth – so also watch for that.
Yes! It’s a 1-skillet recipe, and with just a handful of common ingredients, you can be eating in no time.
Add Preferred SourceKeto Spanish Cauliflower Rice
Ingredients
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 cloves garlic minced
- 4 cups cauliflower rice
- 1/2 tablespoon Fiesta Taco Seasoning or taco seasoning
- 1/2 teaspoon cumin
- 1/2 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Sautee the onion and garlic in the olive or avocado oil until it's softened and translucent, about 4 minutes.
- Add the cauliflower rice, tomato paste, taco seasoning, cumin, salt and pepper, and chicken broth. Mix well.
- Simmer the Spanish cauliflower rice mixture over medium heat until the cauliflower is tender and most of the liquid has evaporated, about 4 minutes.
- Serve and enjoy!
Notes
Recipe Card Tips
- Use fresh cauliflower rice, not frozen. Frozen thaws out watery and the extra liquid keeps the dish from browning or holding its texture.
- Let the liquid fully cook down before pulling it off the heat. If it still looks soupy, give it another minute or two rather than draining it, since the reduced liquid is what carries the flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Want Even More Easy Keto Recipes?
These are some of my current favorites:
- Crack Cauliflower
- Beefy minestrone soup
- Grilled vegetables
- And this dump-and-go Instant Pot classic
Having trouble counting carbs? Check out this handy calculator.
This is delicious! I am a diabetes educator and am holding some special sessions where we cook a couple different versions of riced cauliflower (just to show how delicious it can be even if you’re a “vegetable hater”). This is one we’re doing next class (with all credit to you, of course).
** You have tomato paste listed in the “What You Need” section, but it’s not listed in the actual recipe. Hope you’ll update that with quantity. I don’t do much measuring myself, but it might help others.
Oh my goodness! Thanks for catching that, and yes, I’ve updated it. It sounds like a great class and a great service! Thanks so much for using my recipe and for stopping by to comment! ~Jenn