This Spanish Cauliflower Rice with Ground Beef is an easy dinner made in just 35 minutes!
Ground beef, lots of vegetables and seasonings create a hearty, flavorful meal.
And it just happens to be naturally low carb, gluten-free, dairy-free, Paleo and Whole30 friendly.
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Why this recipe works
Typical Spanish rice features white rice simmered with tomatoes, onions, peppers and spices like cumin and paprika.
And then ground beef or turkey is often added to make it a complete meal, and sometimes cheese is melted on top.
But we can create the same dish without the white rice and cheese, making it low carb, grain-free, dairy-free, Paleo and Whole30 compatible, without losing any flavor!
For Spanish-style cauliflower rice, you still use all the vegetables and seasonings you find in the “regular” version, but with riced cauliflower taking the place of white rice.
And this healthy cauliflower rice recipe uses ground beef, too, to add more protein and make it more filling.
Plus there’s lot of ways to customize it (see below), so you can make it over and over again but change it up every time!
Also, please don’t be put off by the long list of ingredients. Most of them are spices and canned goods you might already have in your pantry.
What you need
Ingredients:
- 1 tablespoon avocado oil
- 1 pound lean ground beef
- 1 yellow or white onion, peeled and chopped
- 1 green bell pepper, chopped
- 1 teaspoon fine sea salt, plus 1/2 teaspoon, divided, plus more if necessary
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 (14 oz.) can fire-roasted diced tomatoes with green chilies
- 1 (8 oz.) can tomato sauce
- 1 cup beef broth (or use your own bone broth)
- 1 tablespoon coconut aminos (optional)
- 1 (10-12 oz. bag) frozen cauliflower rice (not thawed)
- 1 (2 oz.) can (about 1/4 cup) sliced black olives (optional)
- 3 tablespoons chopped fresh parsley
- lime wedges, for serving
Equipment:
- a large skillet or sauté pan
- a cutting board
- a chef’s knife
- measuring spoons (<– these are my favorite because they actually fit into spice jars)
- a silicone spatula or spoon
- a measuring glass
- a can opener
How to make Spanish Cauliflower Rice
Step 1
Heat the oil in a large skillet or sauté pan over medium heat.
Step 3
Add the ground beef, chopped onion , chopped peppers and 1 teaspoon salt. Use a sturdy silicone spatula or spoon to break up the meat and stir everything around.
Step 3
Once the meat has browned and the vegetables have softened, push them toward the edge of the pan. Add the oregano, coriander, cumin, chili powder, garlic powder and paprika to the center of the pan. Stir the spices around for about 30 seconds – this is called “blooming” the spices and helps intensify their flavor.
Stir the toasted spices into the meat and vegetables.
Step 4
Add the canned tomatoes, tomato sauce, beef broth and coconut aminos (if using).
Turn the heat up, bring to a boil, then reduce the heat until it maintains a strong simmer.
Simmer everything for 8-10 minutes, until slightly reduced and thicker.
Step 5
Stir in the frozen cauliflower rice.
Simmer everything for another 2-3 minutes, until the cauliflower rice is tender but not mushy.
Step 6
Stir in the olives (if using) and most of the parsley.
Taste and add more salt if necessary (I usually add around another 1/2 teaspoon salt).
Serve warm with the lime wedges to squeeze over, sprinkling on the remaining parsley.
FAQ
You can use ground turkey or ground bison in place of the ground beef.
You can use any color bell pepper you like, or use a poblano pepper.
If you want it spicier, add ground cayenne pepper with the spices.
If you can’t find diced fire-roasted tomatoes with green chilies, use what you can find. Fire-roasted tomatoes without the green chilies is fine, or just use a can of diced tomatoes.
You can use Worcestershire sauce in place of the coconut aminos (but depending on its ingredients, the recipe might not be Paleo/Whole30).
Spanish Cauliflower Rice can be stored in the fridge for up to 5 days. Reheat over low heat on the stove, stirring occasionally until warmed through.
Yes! Store in an airtight, freezer-safe container or baggie for up to 3 months. Thaw overnight in the fridge.
Reheat over low heat on the stove, stirring occasionally until warmed through. You might have to thin it out with a bit more water or broth.
Yes. This recipe yields 4 servings. Each serving has only 15.3g of carbs (including 4.4g of fiber).
Yep. It’s free of gluten, grains, dairy, legumes and refined sugar. But be sure to check the ingredients of your canned products to make sure they’re compatible.
Yep. It’s free of gluten, grains, dairy, legumes and refined sugar. But be sure to check the ingredients of your canned products to make sure they’re compatible.
Other recipes you might like:
- Spaghetti Squash with Meat Sauce (Paleo, Whole30)
- Shrimp Fried Rice (Whole30)
- Beef and Broccoli (Paleo, Whole30)
- Italian Stuffed Peppers (Paleo, Whole30)
Spanish Cauliflower Rice with Ground Beef (Paleo, Whole30)
Ingredients
- 1 tablespoon avocado oil
- 1 pound lean ground beef
- 1 medium yellow or white onion, peeled and chopped
- 1 medium green bell pepper, chopped
- 1 teaspoon fine sea salt, plus more if necessary
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika or smoked paprika
- 1 (14 oz.) can fire-roasted diced tomatoes with green chilies
- 1 (8 oz.) can tomato sauce
- 1 cup beef broth
- 1 tablespoon coconut aminos
- 1 (10-12 oz.) bag frozen cauliflower rice (not thawed)
- 1 (2 oz.) can sliced black olives (optional)
- 3 tablespoons chopped fresh parsley
- lime wedges, for serving
Instructions
- Heat the oil in a large skillet or sauté pan over medium heat.
- Add the ground beef, chopped onion , chopped peppers and 1 teaspoon salt. Use a sturdy silicone spatula or spoon to break up the meat and stir everything around occasionally, until the beef is browned and the vegetables are soft.
- Push the beef and veggie mixture around the edge of the pan. Add the oregano, coriander, cumin, chili powder, garlic powder and paprika to the center of the pan. Stir the spices around for about 30 seconds – this is called "blooming" the spices and helps intensify their flavor. Stir the toasted spices into the meat and vegetables.
- Add the canned tomatoes, tomato sauce, beef broth and coconut aminos (if using). Turn the heat up, bring to a boil, then reduce the heat until it maintains a strong simmer. Simmer everything for 8-10 minutes, until slightly reduced and thicker.
- Stir in the frozen cauliflower rice. Simmer everything for another 2-3 minutes, until the cauliflower rice is tender but not mushy.
- Stir in the olives (if using) and most of the parsley. Taste and add more salt if necessary (I usually add around 1/2 teaspoon salt). Serve warm with the lime wedges to squeeze over, sprinkling on the remaining parsley.
Notes
You can use any color bell pepper you like, or use a poblano pepper.
If you want it spicier, add ground cayenne pepper with the spices.
If you can’t find diced fire-roasted tomatoes with green chilies, use what you can find. Fire-roasted tomatoes without the green chilies is fine, or just use a can of diced tomatoes.
You can use Worcestershire sauce in place of the coconut aminos (but depending on its ingredients, the recipe might not be Paleo/Whole30). Make ahead Spanish Cauliflower Rice can be stored in the fridge for up to 5 days. Reheat over low heat on the stove, stirring occasionally until warmed through. Freezer instructions Yes! Store in an airtight, freezer-safe container or baggie for up to 3 months. Thaw overnight in the fridge.
Reheat over low heat on the stove, stirring occasionally until warmed through. You might have to thin it out with a bit more water or broth.
Kat says
You’re most welcome. I love how easily versatile this recipe is without being detrimental to the cuisine type. The Chipotle Sauce addition is perfect for my love of heat/zing. While serving this, I realized this could easily double as Spanish Sloppy Joes on a bun or in a lettuce cup. Off to get some rolls…adios!🙃
Paleo Gluten Free Guy says
Another great idea!
Kat says
I saw a not so healthy recipe for this yesterday. In search of a healthier one, this came up. A quick scan of the ingredients and I had everything on hand but the meat, which I subbed for ground pork. I also subbed Pepperoncini peppers and Chipotle Pepper Sauce for the tomatoes. I just took it off the stove and had to dig in. This is absolutely fantastic and the smells in my home are to die for! This makes a ton and I will gladly freeze some of it. This will absolutely be on regular rotation. Thanks so much for this amazing recipe!
Paleo Gluten Free Guy says
Hi Kat,
Wow, your changes sound fantastic! So glad you like it. Thanks for sharing!