Instant Pot Spanish Cauliflower Rice (Stove Top Instructions Included)

This grain-free and low carb alternative to classic Spanish rice (aka Mexican rice) is a great addition to taco night, fajita night and so much more.

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Course: Side Dish

Cuisine: American, Mexican, Spanish

Keyword: Instant Pot Cauliflower Rice, Keto Spanish Rice, Low Carb Spanish Rice, Whole30 Mexican Rice

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings:

Calories: 99kcal

½ cup onion (yellow or white) medium diced
½ cup green bell pepper medium diced
2 cloves garlic minced
2 tablespoons extra virgin olive oil
1 ¾ cup broth beef, chicken or vegetable (reduce to ½ cup if following stove top instructions)
2 12 ounce bags frozen riced cauliflower i.e Trader Joe's or Green Giant
2 tablespoons tomato paste
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt plus more to taste
fresh chopped cilantro as garnish (optional)

Wash and dry all produce. Medium dice the onion and bell pepper and mince the garlic cloves.

Add the extra virgin olive oil to the Instant Pot, turn on the SAUTE function and heat the oil until hot but not smoking (about 1 minute).
Dump the onion, peppers and garlic into the Instant Pot and saute (stirring frequently) until the vegetables start to soften and become fragrant (1 to 2 minutes). Turn the Instant Pot off (CANCEL).
Add broth, frozen riced cauliflower, tomato paste and all of the dried herbs and spices to the pot. Give everything a good stir. Secure the lid, seal the pressure valve and program to HIGH PRESSURE COOK for 1 minute (it will take about 15 minutes to reach pressure).
Once done cooking, quick release remaining pressure. Once all of the pressure has released, remove the lid, turn the Instant Pot off and fluff the "rice" with a fork. Excess liquid will thicken upon standing.
Season to taste with additional salt. If desired, garnish with fresh chopped cilantro before serving.

In a large skillet, add extra virgin olive oil and heat over medium-high heat until hot but not smoking. Add diced onion, peppers and minced garlic to the pan and saute (stirring frequently) until the vegetables begin to soften and become fragrant (2 to 3 minutes).
Next, add ½ cup of broth, frozen cauliflower, tomato paste and the remaining dried herbs and spices to the pan and stir. Bring the liquid to a simmer, reduce heat to medium and cook uncovered (stirring occasionally) until the riced cauliflower is defrosted and cooked through (5 to 7 minutes). Remove from heat, season to taste with additional salt and serve with fresh chopped cilantro (if desired).

Calories: 99kcal