Cauliflower Spanish “Rice” With Ground Beef
This cauliflower Spanish “rice” is a delicious low-carb twist on a comfort food favorite. Instead of regular rice, it uses cooked riced cauliflower to keep the carbs low while still offering the bold flavors of classic Spanish rice. With lean ground beef, tomatoes, bell pepper, onion, and warm spices, it’s a complete one-pan meal that’s fast, filling, and family-friendly. Whether you’re following a keto, diabetic-friendly, or just lower-carb lifestyle, this easy dinner is sure to satisfy.
If you’re cutting back on carbs but still crave a hearty, comforting meal, this cauliflower Spanish “rice” is a great go-to. It’s made with seasoned ground beef, tomatoes, onions, bell peppers, and a blend of chili powder and Worcestershire sauce—all stirred together with cooked cauliflower rice instead of traditional rice.
The dish is easy to prep, full of flavor, and ready in about 30 minutes. It makes a satisfying main course on its own, or you can serve it with a few simple sides to stretch it further. Even better? It’s great for meal prep and reheats beautifully.
How to Make Cauliflower Fried Rice
- Brown the ground beef in oil or butter until fully cooked.
- Add the onion, bell pepper, and seasonings, and cook until the vegetables are tender.
- Stir in the tomatoes and ketchup and simmer briefly to blend the flavors.
- Add the cooked cauliflower rice and stir to heat through.
- Taste and adjust seasonings if needed before serving. That’s it! Enjoy!
❤️ Why You’ll Love This Low-Carb Spanish “Rice”
Low in carbs, high in flavor. All the taste of Spanish rice with fewer carbs.
Quick and easy. It comes together in just one pan in under 30 minutes.
Hearty and filling. Ground beef, tomatoes, and cauliflower rice make it satisfying.
Flexible and family-friendly. Easy to customize with your favorite spices or veggies.
Recipe Variations
- Make it spicier. Add cayenne, diced jalapeños, or use hot chili powder.
- Use turkey or chicken. Substitute ground turkey or chicken for a lighter option.
- Make it cheesy. Stir a handful of shredded cheddar or pepper jack cheese into the hot cauliflower rice.
- Add vegetables. Add cooked zucchini, mushrooms, or spinach to boost the veggies.
- Swap the seasoning. Use taco seasoning instead of chili powder for a more Tex-Mex profile.
Serving Suggestions
- Serve on its own as a complete one-dish meal.
- Pair with a side of sliced avocado or guacamole.
- Add a crisp green salad with lime vinaigrette for contrast.
- Top with sour cream, shredded cheese, or sliced green onions if not strictly low-carb.
- Spoon into lettuce wraps or low-carb tortillas for a fun twist.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container for up to 4 days.
Freeze. Freeze in individual portions in airtight containers for up to 2 months.
To Reheat. Warm gently in a skillet over medium heat or microwave in short intervals until hot, adding a splash of broth, tomato juice, or water if needed.
Cauliflower Spanish “Rice” With Ground Beef
This cauliflower Spanish “rice” is a hearty, low-carb skillet meal with ground beef, tomatoes, and warm spices—ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Cauliflower, Ground Beef, Tomatoes
- Cuisine: Spanish
Ingredients
- 1 to 1 1/2 pounds lean ground beef
- 1 tablespoon vegetable oil or butter
- 1 medium onion, chopped
- 1/4 cup chopped green bell pepper or red bell pepper
- 2 teaspoons kosher salt
- 1 or 2 teaspoons brown sugar, optional (I used 2 drops of liquid sucralose)
- 1 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 2 cans (14.5 ounces each) diced tomatoes
- 1/4 cup ketchup
- 2 cups riced cauliflower, cooked until tender*
Instructions
- Brown the ground beef. Melt the butter or heat the oil in a heavy skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat until it is no longer pink.
- Add the aromatics and seasonings. Add the chopped onion, green bell pepper, salt, brown sugar, chili powder, pepper, and Worcestershire sauce. Continue cooking until the onion is tender.
- Add the tomatoes. Add tomatoes and ketchup; simmer for 10 minutes.
- Finish with the cauliflower rice. Add the cauliflower rice and heat through.
Notes
*Use frozen steamed cauliflower rice or rice a small head of cauliflower in the food processor or with a box grater. Steam in a small amount of water or following package directions until tender.
