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It’s just like classic Spanish rice, but without the carbs.

This recipe makes 6 servings and reheats well for stress-free meals throughout the week. You can even add cooked shredded chicken to make a complete meal!


  • 1 (16 ounce) package frozen riced cauliflower
  • 2 tablespoons water
  • 4 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 2 tablespoons granulated garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground white pepper
  • ½ cup chunky salsa
  • Optional: 2 cups cooked shredded chicken


  1. Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
  2. Lay a thin dish towel on a flat surface. Add half the cauliflower and use the towel to squeeze out as much moisture as possible. Repeat with the other half.
  3. Heat olive oil in a skillet over medium-high heat and add cauliflower, onion, garlic, chili powder, cumin and white pepper.
  4. Cook, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. (Add chicken here as well if desired). Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

Next steps:

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