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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.
What You’ll Like About This Dish
Ready fast. This entire skillet meal comes together in about 30 minutes.
Low carb but hearty. Cauliflower rice lightens the dish without losing comfort.
Great flavor. Chili powder, Worcestershire, tomatoes, and aromatics give it depth.
Flexible recipe. Easy to adjust for heat, sweetness, or additional vegetables.
Ingredient Notes
- Ground beef: Lean ground beef keeps the dish balanced; drain extra fat if needed.
- Bell pepper: Green is classic, but red adds sweetness.
- Brown sugar or sucralose: Just a touch balances the acidity of tomatoes.
- Tomatoes: Canned diced tomatoes form the base of the sauce.
- Ketchup: Adds sweetness, richness, and color.
- Cauliflower rice: Use fresh or frozen; cook until tender before adding.
Steps to Make Cauliflower Spanish “Rice” With Ground Beef
- Brown the ground beef in butter or oil until no longer pink.
- Add the onion, bell pepper, and seasonings; cook until the vegetables are tender.
- Stir in the tomatoes and ketchup and let simmer briefly.
- Add the cooked cauliflower rice and heat through.
Tips
- Use pre-riced or frozen cauliflower to save time.
- Drain excess fat from the beef if using higher-fat ground beef.
- For softer cauliflower texture, steam an extra minute before adding.
- Taste and adjust sweetness or seasoning after the tomatoes simmer.
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
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet over medium heat or in the microwave, adding a splash of water if needed.
Freeze: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Cauliflower Spanish “Rice” With Ground Beef
Ingredients
- 1 ½ pounds lean ground beef
- 1 tbsp vegetable oil or butter
- 1 medium onion, chopped
- ¼ cup chopped green or red bell pepper
- 2 tsp kosher salt
- 1 teaspoon brown sugar (optional), or to taste
- 1 tsp chili powder
- ¼ tsp freshly ground black pepper
- 1 ½ tsp Worcestershire sauce
- 2 (14.5-ounce) cans diced tomatoes, with juice
- ¼ cup ketchup
- 3 cups riced cauliflower, cooked until tender*
Recommended Equipment
Instructions
- Heat the oil or butter in a large, heavy skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat until it is no longer pink. Drain off excess fat.1 1/2 pounds lean ground beef | 1 tbsp vegetable oil or butter
- Add the chopped onion, bell pepper, salt, brown sugar, chili powder, pepper, and Worcestershire sauce. Continue cooking until the onion is tender.1 medium onion | 1/4 cup chopped green or red bell pepper | 2 tsp kosher salt | 1 teaspoon brown sugar (optional) | 1 tsp chili powder | 1/4 tsp freshly ground black pepper | 1 1/2 tsp Worcestershire sauce
- Add tomatoes and ketchup; simmer for 10 minutes.2 (14.5-ounce) cans diced tomatoes | 1/4 cup ketchup
- Add the cauliflower rice and heat through, stirring to blend.3 cups riced cauliflower
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
