Go Back

Keto Spanish Rice Recipe

A flavorful low-carb Spanish-style rice made with cauliflower, tomato sauce, garlic, onion, and warm Mexican-inspired spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican-Inspired
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower riced, or 16 ounces frozen cauliflower rice
  • 2 tablespoons avocado oil
  • ½ small onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • ½ cup tomato sauce with no added sugar
  • ½ cup low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper
  • Pinch of cayenne pepper optional
  • Chopped fresh cilantro optional
  • Lime wedges optional

Equipment

  • Large nonstick skillet
  • Silicone spatula or wooden spoon
  • Sharp knife
  • Cutting board
  • Food processor, optional
  • Measuring cups and spoons

Method
 

  1. If using fresh cauliflower, cut it into florets and pulse it in a food processor until it resembles grains of rice.
  2. Pat fresh or thawed cauliflower rice dry to remove excess moisture.
  3. Heat the avocado oil in a large skillet over medium heat.
  4. Add the diced onion and cook for three to four minutes, until softened.
  5. Add the minced garlic and cook for approximately 30 seconds.
  6. Add the tomato paste and cook for one minute, stirring continuously.
  7. Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and optional cayenne.
  8. Cook the spices for approximately 30 seconds, until fragrant.
  9. Add the cauliflower rice and stir until evenly coated.
  10. Pour in the tomato sauce and chicken broth.
  11. Cook uncovered for eight to 10 minutes, stirring occasionally.
  12. Continue cooking until the cauliflower is tender and most of the liquid has evaporated.
  13. Taste and adjust the seasoning.
  14. Remove the skillet from the heat.
  15. Garnish with optional cilantro and serve with lime wedges.

Notes

  • Use tomato sauce without added sugar.
  • Pat frozen or fresh cauliflower rice dry before cooking.
  • Cook uncovered to help excess liquid evaporate.
  • Avoid overcooking the cauliflower.
  • Vegetable broth may replace chicken broth.
  • Nutrition does not include optional garnishes or added protein.
  • Tomato sauce and broth brands can significantly affect carbohydrates and sodium.
 

Estimated Nutrition Per Serving

Based on six servings:
  • Calories: approximately 85
  • Protein: approximately 3 g
  • Fat: approximately 5 g
  • Saturated fat: approximately 1 g
  • Total carbohydrates: approximately 8 g
  • Dietary fiber: approximately 3 g
  • Net carbohydrates: approximately 5 g
  • Sugar: approximately 4 g
  • Sodium: approximately 300 mg
The final values will vary depending on the cauliflower size, tomato sauce, broth, oil, and serving size. A smaller cauliflower head or lower-carbohydrate tomato sauce may bring the estimate closer to 4 net carbohydrates per serving.
 

Allergy Notice

This recipe does not contain any of the nine major U.S. food allergens as written, but chicken broth, tomato sauce, tomato paste, spices, and packaged cauliflower rice may contain additional allergens or be processed in shared facilities. Use vegetable broth for a meat-free version.
 

Nutrition Disclaimer

Nutrition information is an estimate provided for convenience and should not be considered medical or dietary advice. Values may vary depending on ingredient brands, substitutions, serving sizes, fiber calculations, and preparation methods. Consult a qualified healthcare professional regarding personal dietary or medical needs.
 

Food Safety Notice

Wash fresh cauliflower, cilantro, and limes before preparing them. Keep prepared cauliflower rice refrigerated until needed. Refrigerate leftovers within two hours and use them within four days.