Spanish rice is something I enjoyed growing up and a recipe I kinda forgot about until recently. My mom used to make my Great Aunt Leona’s recipe and baked it inside of bell pepper halves. I was never a fan of the bell pepper part as a kid, but loved the rice. I’m sure this recipe would work well stuffed and baked inside a bell pepper too, but I didn’t opt for that since bell peppers really do not agree with me (or my husband). You could just add some bell pepper to the pan if you want that flavor, but don’t want to bother with the baking part. Then, everything still stays in one pan!
Meanwhile, mark this recipe as an easy weeknight go-to. It’s a complete meal that comes together quickly and tastes marvelous. And, again, it’s all in one pan. I hope you enjoy this twist on Spanish rice and if you do, give me a shout-out in the comments or on social media!
- 1 Tbsp grass-fed ghee, butter, or other fat of choice
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- Sea salt and black pepper, to taste
- 1 Tbsp homemade vegetable bouillon
- 1 tsp chili powder
- 16 oz bag cauliflower rice
- 1 cup unsweetened, no salt added tomato sauce (I used this one)
- 1/2 cup cherry tomatoes, sliced in half
- Dried oregano, to garnish
- Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken, and season to taste with sea salt and pepper. Continue to cook chicken for several minutes, until browned.
- Reduce heat to medium-low and add the cauliflower rice. Season to taste with a bit more sea salt and pepper.
- While cauliflower is cooking, combine the tomato sauce, chili powder, and homemade vegetable bouillon in a small bowl. After the cauliflower has cooked for a couple minutes, add the tomato sauce mixture and cook for another 1-2 minutes.
- Lastly, add the cherry tomatoes and stir. Remove from heat and garnish with dried oregano.
Yields: 2-3 servings