A vegetable-packed version of Spanish rice that is fast and super easy to make. A true weeknight hero that comes together in about 20 minutes and is sure to satisfy even the pickiest eaters.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 3 cloves garlic, grated
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 pound frozen cauliflower rice
Instructions
- Add the butter to a nonstick skillet and heat over medium-high heat. Once the butter is melted, add the onion. Cook, stirring occasionally, until the onion has slightly softened, 2 to 3 minutes. Add the garlic and stir to combine. Cook until the garlic is fragrant, about 30 seconds. Add the tomato paste, cumin and a generous pinch of salt and pepper. Stir to coat the onion mixture in the tomato paste and seasonings. Add the cauliflower rice and stir to coat. Cook, stirring occasionally, until the cauliflower rice is cooked through, 8 to 10 minutes. Season with salt and pepper and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 68 |
| Total Fat | 4 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 235 mg |
Reviews
I made this and delicious. People who don’t like cauliflower rice just don’t know how to cook it. You did. Thank you.
Great recipe, thank you Valerie.
I will Miss seeing you on food network.
I will Miss seeing you on food network.
Great recipe but I grate my own cauliflower. Much better.
Yes, food network, I made this recipe. Valerie, I keep trying to send a message and I don’t think it will go through. Please know that we love you and your show!!! Please know that we don’t know why you got canceled because your recipes are wonderful and so are you!!!! Please find another network to do your show!!
Very good recipe but too tame for me. I pushed it from four to five stars by roasted off a few Chile de Arbol and grinding them to a powder and adding with the cumin, I add one finely diced Roma tomato too. Also a handful of finely chopped cilantro prior to serving. These small additions put this rice over the top delicious.