Welcome all! Papa G here, Today I present
my very easy to make Spanish rice recipe. My low-carb version of the traditional
recipe encompasses all the flavors you’d expect in traditional Spanish rice, but
with only a fraction of the carbs. Let’s get started.
To make things easier I’ll be using this pre riced frozen cauliflower. You’ll need
about 5 cups. Cook the cauliflower according to the package instructions
and let come to room temperature. If you’re ricing your own cauliflower, just
microwave for about five to ten minutes after ricing, or until it becomes nice and
tender. Chop about a quarter cup of pickled jalapenos into small pieces. Do
the same with some fresh parsley. You’ll need about a quarter cup. Add the cooked
cauliflower to a large mixing bowl. Add the chopped parsley and the jalapenos.
Pour in some crushed tomatoes; four lightly beaten eggs; a little chicken
stock; some salt; ground black pepper; chilli powder; cumin; some smoked paprika;
just a little bit of crushed red pepper flakes; some dried oregano; garlic powder;
onion powder; and some finely shredded cheese. We’ll need eight total ounces of
cheese. but add half first and stir everything together. Once it’s mixed
together, add the remaining cheese and stir to incorporate. Lightly oil an 8 by 11 inch baking dish
and evenly spread the mix into the dish. Place in the middle of a preheated 350°F
oven for about 30 minutes. Remove and let cool for just a bit. Serve warm.
Garnish with some chopped parsley and enjoy! There you have it folks! My low-carb
version of Spanish rice. All the flavors you expect with only a fraction of the
carbs. I hope you enjoyed this video. If you did, please like and consider
subscribing. Thanks for watching and I’ll see you next time!