Paleo Spanish Rice

4.0/5 rating (2 votes)
Paleo Spanish Rice

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.


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


  1. Using one of your methods – rice cauliflower and set aside in a bowl.

  2. 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.

  3. Pour in chicken broth and bring to a boil. Add tomato. tomato paste, oregano, and salt.

  4. Cover and lower heat and cook 10-15 minutes.

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