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!
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.
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