Spanish Cauliflower Rice: My favorite way to eat cauliflower rice!

Whole30 Spanish Cauliflower Rice

One pan Spanish cauliflower rice made in 25 minutes! Bursting with flavor! Paleo and whole 30 friendly. Made with lemon, cilantro, chicken, and cauliflower rice. This one pan skillet recipe makes for a fast and easy meal prep.

COOK TIME: 20 minutes

PREP TIME: 8 minutes

SERVINGS: 4

INGREDIENTS:

CHICKEN

• 1 tsp garlic powder **Note from Amy: I don’t include this, I cook the chicken thighs in garlic olive oil instead.
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp Italian spice blend
• 1/2 tsp red pepper flakes
• 3-4 Boneless, skinless chicken thighs
• 1 Tbsp olive oil for cooking

RICE

• 16 oz cauliflower rice **Note from Amy: I buy it from Harmons, but you can just pulse some cauliflower on your own)
• 1 1/2 cup chicken stock
• Lemon juice from 1/2 lemon
• Fresh cilantro for garnish
• Marinated tomatoes for garnish **Note from Amy - I don’t include these – I like it better without!

INSTRUCTIONS:

1. In a small bowl, mix together the spices for the chicken, then rub half of the mixture on the chicken (reserve half for later).
2. Heat a skillet over medium heat then drizzle with 1 to 2 tablespoons olive oil and cook chicken until golden brown on each side. (About 2 to 3 minutes on each side – you will finish cooking it later.) Then remove and set aside.
3. Fill skillet with cauliflower rice, stock, lemon juice, and the other half of the spice mix. Stir the cauliflower rice, then set chicken thighs over rice, cover with a lid, and cook on medium/low heat for 20 minutes until chicken is cooked through.
4. Garnish with chopped cilantro and lemon wedges (optional).