Chicken & Spanish Cauliflower “Rice”

Total Time:Prep/Total Time: 30 min.

Recipe by Megan Schmoldt, Westminster, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

I learned about the paleo diet from some friends who now have tons of energy and are super fit. Since then, I’ve changed my eating habits, too. Everyone from my dad to my little nephew loves this chicken in Spanish cauliflower rice. —Megan Schmoldt, Westminster, Colorado

Chicken & Spanish Cauliflower "Rice" Tips

Is cauliflower rice better for you than rice?

Cauliflower rice is a great substitute for regular rice if you are trying to watch your carbohydrates. But beyond helping with a low-carb lifestyle, it has many health benefits, including being high in fiber and containing lots of good-for-you antioxidants and vitamins.

How do you make cauliflower rice not soggy?

Sogged out cauliflower can make even the best cauliflower rice recipes feel like a bummer. To keep it from becoming soggy, make sure to not overprocess or overcook. Check out our tips for how to make cauliflower rice, and be sure to taste your cauliflower while cooking until it has the perfect "al dente" texture.

How long does this Spanish cauliflower rice last?

This Spanish Cauliflower Rice will last 3-4 days in the fridge, or about a month in the freezer in a tightly sealed container. To reheat leftovers, heat a tablespoon of oil in a large wok or skillet over high heat. Add the cauliflower rice, breaking up any clumps and moving the rice around the pan so the oil coats each granule. Cook uncovered, until it’s plump and heated through, about three minutes.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
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Chicken & Spanish Cauliflower “Rice”

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Yield:4 servings
Prep:15 min
Cook:15 min
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Ingredients

  • 1 large head cauliflower
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup tomato juice
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
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Directions

  1. 1
    Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).
  2. 2
    Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes.
  3. 3
    Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

Nutrition Facts

1-1/2 cups: 227 calories, 7g fat (1g saturated fat), 63mg cholesterol, 492mg sodium, 15g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
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