Easy Spanish Rice

This Easy Spanish Rice is not only delicious but loaded with secret veggies. By using cauliflower rice this recipe gives you two bangs for one recipe, 1. secret veggies and 2. volume! Your family will never know this is half cauliflower rice and half basmati, promise. The flavors mix together so well while still being subtle and easily paired as a side with so many dishes. 

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Rice is such a staple in my house and if you’ve never made your own flavored rice, now is your chance. With so many variations like ham and pineapple fried rice, garlic turmeric rice, chicken fried rice and instant pot fried rice, you’ll never get bored with this pantry staple.

This easy Spanish rice is the perfect addition to your meal plan rotation. It’s similar to this Mexican skillet that comes with chicken and beans. Definitely give it a try if you want a high protein, easy meal.

Serve this with my taco Tuesday flank steak, beef and bean tostadas, spicy chicken adobo pitas or with chicken adobo nachos for a complete meal.

I love this rice for meal prep specifically because the flavor gets better as it sits. Be sure to top with fresh cilantro, extra fresh lime juice and if you want it spicy add your favorite hot sauce. 

You can also wrap it in a burrito using the recipe from my spicy sheet pan fajita bowls for a complete meal.

Check our other easy recipes!

• Greek Yogurt No-Bake Cheesecakes
• Chewy Chocolate Granola Bars
• Shaved Brussel Sprouts Salad
• Black Bean Chicken Chili

Easy Spanish Rice

Danielle Lima

This Easy Spanish Rice is not only delicious but loaded with secret veggies. By using cauliflower rice this recipe gives you two bangs for one recipe, 1. secret veggies and 2. volume! Your family will never know this is half cauliflower rice and half basmati, promise. The flavors mix together so well while still being subtle and easily paired as a side with so many dishes. 

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Mexican

Servings 4 servings

Calories 206 kcal

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Ingredients

  

1x2x3x

• ▢ 1/2 can black beans, rinsed and drained 90g
• ▢ 1/2 can canned corn, rinsed and drained 130g
• ▢ 1/2 small red onion, chopped 100g
• ▢ 1 red bell pepper, chopped 150g
• ▢ 1 bag frozen cauliflower rice (12oz) heated and drained
• ▢ 1 bag basmati ready rice, heated
• ▢ juice of one lime
• ▢ 1 tsp. paprika
• ▢ 1 tsp. cumin
• ▢ 1 tsp. chili powder
• ▢ salt and pepper
• ▢ fresh chopped cilantro

Instructions

 

• Heat a pan over medium. Spray with cooking spray and add onion, bell pepper, paprika, cumin, chili powder, salt and pepper and cook until onions start to soften and turn translucent.

  While your onions and peppers cook microwave the cauliflower and strain the water. I do this by twisting the end of the pouch while holding with a towel and squeeze out as much liquid as possible. Cook ready rice and set aside. Be careful though, you can squeeze to hard and the pouch will burst and cauliflower will be everything – personal experience.
• Warm corn and beans in the microwave if desired. When onions and peppers are cooked add cauliflower rice, basmati rice, corn, beans and lime juice. Mix everything together. Toss with cilantro and added lime and seasonings as needed.

  As always for the best accuracy weigh your final recipe in grams and divide by the number of servings (in this case 4) to get the total grams per serving. The moisture of the cauliflower can alter the output by some.

Notes

• Nutritional information is an estimate and will vary with substitutions. 
• To lower the carbs, omit the rice and only use cauliflower rice. 

Nutrition

Serving: 221gCalories: 206kcalCarbohydrates: 39gProtein: 8gFat: 1g

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