Spanish Cauliflower Rice with Ground Beef (Paleo, Whole30)
Spanish Cauliflower Rice with Ground Beef is an easy, hearty weeknight dinner! Plus it's low carb, gluten-free, dairy-free, Paleo and Whole30 friendly.
Servings: 4 servings
Calories: 220kcal
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
Substitutions
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). 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.
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.
Nutrition
Calories: 220kcal | Carbohydrates: 6g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 979mg | Potassium: 572mg | Fiber: 2g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 30mg | Calcium: 46mg | Iron: 4mg