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This healthy Weight Watchers Spanish Cauliflower Rice with Chicken is a delicious, complete meal that your family will love. Say goodbye to the boring routine of Taco Tuesday and hello to our easy meal – Weight Watchers Spanish Cauliflower Rice with Chicken!

Using our easy recipe with simple ingredients will create an easy Mexican food meal that your family will be asking for again and again! Our Weight Watchers Spanish Cauliflower Rice with Chicken meal is the perfect recipe for those days when you are running low on weight watchers points and patience.

white bowl holding cauliflower spanish rice topped with chicken thighs, diced tomatoes, salsa, limes and cilantro.

The invention of the Instant Pot is one of the absolute best things since sliced bread. Cooking with the Instant Pot is a fun way to become more confident in the kitchen without losing any of the flavors of your favorite foods.

Using the Instant Pot has so many perks – 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!

Let’s get cooking with the Instant Pot!

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 Weight Watchers Spanish Cauliflower Rice with Chicken

  • Olive oil: A little oil helps sauté the onion, jalapeño, and garlic.
  • Onion: Rough chop using any color of onion found in your produce section. We prefer to use yellow onion in this recipe.
  • Jalapeño: A jalapeño pepper will give you medium heat to the recipe. If you prefer a hotter spice than the jalapeño pepper feel free to substitute with a serrano pepper for medium-high heat.
  • Garlic: Looking for a time saver? Feel free to use pre-minced garlic purchased in grocery stores. It won’t taste quite as fresh as the real deal.
  • Cumin:
  • Chili Powder: Add a bit more if you enjoy more spice.
  • Paprika:
  • 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.
white background with all the ingredients needed for recipe -  uncooked chicken thighs, jalapeño, spices, garlic, tomato paste, cilantro, onions, broth, and a head of cauliflower.

How to make Weight Watchers Spanish Cauliflower Rice with Chicken in the Instant Pot:

  1. Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes.
  2. Add the cumin, chili powder, and paprika, and mix until spices are evenly distributed.
  3. Add in the chicken and chicken broth. Lock the lid into place and turn the pressure valve to sealing.
  4. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method.
  5. Remove the lid and place a steaming basket over the chicken.
  6. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute.
  7. Release the pressure using the quick release method.
  8. 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.
  9. 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.
  10. Stir in the tomato paste to give the riced cauliflower rice a nice orange color.
an eight image collage showing the progression of how to cook weight watchers cauliflower spanish rice in the instant pot. Starting with ingredients, vegetables, chicken, mashing cauliflower, and combining to final cooked meal in a bowl.

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. Be sure to recalculate your points and nutrition info as chicken breasts are typically leaner.
  • 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.
white bowl filled with cauliflower spanish rice and sliced chicken thighs garnished with salsa, cilantro, and limes.

Healthy Eating Plans

Weight Watchers

4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan Points | 2023 Points: 5 for 1 serving of this recipe. You can reduce your personal points by using chicken breasts instead of thighs.

Looking for more Weight Watchers recipes?

white bowl of cauliflower spanish rice and chicken thighs garnished with tomatoes, cilantro, salsa and two limes.
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Weight Watchers Spanish Cauliflower Rice with Chicken

Created by: Becca Ludlum
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 4
Say goodbye to the boring routine of Taco Tuesday and hello to our easy meal – Weight Watchers Spanish Cauliflower Rice with Chicken!

Equipment

  • Instant Pot 6 qt
  • Cutting Board
  • Kitchen Knife

Ingredients 

  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 1 jalapeño chopped
  • 1 tbsp garlic minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 2 tbsp cilantro chopped
  • 4 chicken thighs boneless
  • 4 cups cauliflower florets
  • 2 tbsp tomato paste
  • 1/2 cup chicken broth low sodium

Instructions

  • Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, and paprika, and mix around.
  • Next add in the chicken and 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.
  • 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.
  • 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.
  • Serve the rice immediately and top it with the chicken, fresh diced tomatoes, limes, and more cilantro.

Video

Notes

4 Blue Plan Points | 4 Green Plan Points | 4 Purple Plan Points | 2023 Points: 5 for 1 serving of this recipe. You can reduce your points by using chicken breasts instead of thighs. 

Nutrition

Calories: 332kcal | Carbohydrates: 10g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 704mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 58mg | Calcium: 49mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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4 Comments

  1. Can this recipe be adapted using frozen riced cauliflower? If so, how would you adjust? Thank you!

    1. 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!

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