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Cauliflower Spanish “Rice” With Ground Beef

Ground beef and vegetable stew in a white bowl on a wooden surface.
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This cauliflower Spanish “rice” is a hearty, low-carb skillet meal with ground beef, tomatoes, and warm spices—ready in just 30 minutes!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Add the tomatoes. Add tomatoes and ketchup; simmer for 10 minutes.
  4. 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.

Find it online: https://classic-recipes.com/cauliflower-spanish-rice-r/