Cauliflower Rice with a Spanish Twist

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small tomato, diced
• 3 cups riced cauliflower
• ½ cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ¼ teaspoon ancho chile powder
• salt and pepper to taste

Step 1

Warm some oil in a skillet over medium heat. Toss in the chopped onion and let it cook until it turns soft and translucent, about 3 minutes. Next, add the garlic and cook for another couple of minutes until fragrant. Stir in the red bell pepper and tomato, cooking everything together for about 3 more minutes.

Step 2

Now, add the cauliflower rice along with the broth, tomato paste, cumin, paprika, oregano, and ancho chile powder. Give it a good stir to mix all the flavors, then let it cook for around 5 minutes. Taste it and adjust the seasoning as needed.

Step 3

Keep cooking for another 3 to 5 minutes, just until the cauliflower rice is tender but still has a bit of a bite — you don’t want it mushy. Finish by seasoning with salt and pepper, then it’s ready to enjoy.