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This healthy Weight Watchers Spanish Cauliflower Rice with Chicken is a delicious, complete meal that your family will love.
This easy recipe with simple ingredients will create an easy meal that your family will be asking for again and again!
Using the Instant Pot means less dishes to clean up and a faster cooking time! With a low point value for a full meal, this is a great way to cook a meal with so much flavor!
Where’s the recipe?
Here at My Crazy Good Life we write our delicious recipes so that anyone can follow them. The post below has detailed instructions, recipe tips, and Weight Watchers point information.
If you’d like to skip past the ingredient details, recipe tips, and nutrition & diet information, simply scroll down to the bottom where you’ll find our easy to print Weight Watchers Spanish Cauliflower Rice recipe.
Ingredients in this meal
- Onion: We prefer to use yellow onion in this recipe.
- Dry Spices: Cumin, Chili Powder, and Paprika
- Fresh Jalapeño, Garlic, and Cilantro
- Chicken Thighs: Use chicken breast as a leaner substitute.
- Cauliflower Florets: This healthy veggie is a great substitute for regular rice!
- Tomato Paste
- Low-Sodium Chicken Broth
- Optional: Serve with sliced lime, fresh diced tomatoes, green onions, and salsa. Salt to taste.
How to make this Weight Watchers Spanish Cauliflower Rice in the Instant Pot:
Step 1: Turn the Instant Pot to sauté, and spray with a non-stick cooking spray.
And add 1/4 cup broth. When the pot is hot, sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes.
Step 2: Add the cumin, chili powder, and paprika, and mix until spices are evenly distributed.
Step 3: Add in the chicken and remaining chicken broth. Lock the lid into place and turn the pressure valve to sealing.
Cook on high pressure using manual for 9 minutes. Once finished, release pressure using the quick release method.
Step 4: Remove the lid and place a steaming basket over the chicken.
Step 5: Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute.
Release the pressure using the quick release method.
Step 6: Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. Note: There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
Step 7: Add the cauliflower back into the Instant Pot. Use a mash potato masher to break the cauliflower into rice like chunks. This creates the riced cauliflower for the recipe.
Step 8: Stir in the tomato paste to give the riced cauliflower rice a nice orange color.
Step 9: After tomato paste is mixed in, begin to make your bowls.
Step 10: Layer cauliflower rice on the bottom, topped with shredded chicken thighs, and garnish with extra vegetables.
Recipe Tips
- You can use chicken breasts in place of the chicken thighs. Either way, this is a healthy recipe that your family will love.
- Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro. Always more cilantro.
- I calculated all of my WW recipes on the Weight Watchers website using their recipe creator. If you change any of the ingredients or amounts listed in this recipe it will modify the points calculations.
- Store leftovers in an airtight container and keep in the refrigerator for up to 48 hours.
Healthy Eating Plans
Weight Watchers
0 2025 Points | 5 2023 Points | 4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan Points
Weight Watchers Spanish Cauliflower Rice with Chicken
Equipment
- Instant Pot 6 qt
- Cutting Board
- Kitchen Knife
Ingredients
- ¾ cup chicken broth low sodium, divided
- ½ onion chopped
- 1 jalapeño chopped
- 1 tbsp garlic minced
- 2 tbsp cilantro chopped
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp paprika
- 4 chicken thighs boneless
- 4 cups cauliflower florets
- 2 tbsp tomato paste
Instructions
- Turn the Instant Pot to sauté and spray with a nonstick cooking spray. Add 1/4 cup chicken broth. When the pot is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, and paprika, and mix around. 1/4 cup chicken broth, 1/2 onion, 1 jalapeño, 1 tbsp garlic, 2 tbsp cilantro, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp paprika
- Next add in the chicken and remaining 1/2 cup chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method. 4 chicken thighs, 1/2 cup chicken broth
- Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method. 4 cups cauliflower florets
- Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
- Add the cauliflower back into the Instant Pot. Use a mash potato masher to make fresh cauliflower rice by breaking the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color. 2 tbsp tomato paste
- Serve the rice immediately and top it with the chicken, fresh diced tomatoes, limes, and more cilantro.
Video
Notes
Weight Watchers
0 2025 Points | 5 2023 Points | 4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan PointsNutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
Can this recipe be adapted using frozen riced cauliflower? If so, how would you adjust? Thank you!
Hi Beth! I’m sure you could use riced cauliflower, but I haven’t made it yet that way. If I do, I’ll make sure to update you!