Paleo Spanish Rice

4 from 1 ratings

We have Mexican nights every couple of weeks and I marinated some flank steak and prepared all of the fixings (avocado, salsa, shredded lettuce) and wanted to make some Paleo Spanish Rice. We really enjoyed this and I never told the family it was cauliflower until the bowl was empty! Love paleo recipes!! ***How to rice cauliflower: Cut the head of cauliflower in 1/2 (put 1/2 away). Then cut in half again and cut out the core. You can then either feed florets through the shredder attachment to your food processor, or use a box grater to achieve a rice-like consistency. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.

Servings

servings

Ingredients

1/2 head cauliflower, 2 cups
1 teaspoon salt
1/2 small yellow onion, finely chopped (1/4 cup)
1 1/2 teaspoon simply organic dried oregano
1 garlic clove, minced
3 cup chicken broth
1 (15 ounce) can petite diced tomatoes, drained
2 tablespoon tomato paste
2 tablespoon olive oil (can use up to 1/4 cup)

Directions

Directions
Using one of your methods - rice cauliflower and set aside in a bowl. In a medium pot over medium heat add olive oil. Add in onions and sauté for 5 minutes. Add in garlic and let for 30 seconds then add cauliflower rice. Stir around gently using a wooden spoon. Pour in chicken broth and bring to a boil. Add tomato. tomato paste, oregano, and salt. Cover and lower heat and cook 10-15 minutes.