Spanish Risoni

Spanish Risoni is rice-like pasta with flavors of Spanish Rice. It will be your new go-to side dish when serving Mexican food at home.

I feel like I should maybe trademark my method for making Risoni. I combine orzo pasta (which has a rice shape) with cauliflower rice and then use it as a base for Alfredo, a creamy chicken dish or in this case, Spanish Rice flavor. This way you can eat a serving size for about half the calories. There are 200 calories in one serving of orzo pasta (also known as Risoni). And there are just 25 calories in a serving of cauliflower rice. There is something about the flavor combination of the pasta plus the cauliflower. On it’s own, I don’t really enjoy cauliflower rice. But combined with Risoni, I think it is really delicious! Plus I feel better all around about eating and serving pasta in this way.

What is Risoni?

You may have heard of orzo pasta, which looks like rice. That is what we are talking about here – rice shaped pasta. And if you can’t specifically find pasta that is labelled as “Risoni” then use orzo – that is what I did for this recipe. Risi is the Italian word for rice. Risoni pasta can be served as a side dish like rice. Or turned into a risotto. Stirred into soups, used as a stuffing for tomatoes and peppers, and so on.

Ingredients for making Spanish Risoni

• Risoni Pasta (or Orzo)
• Cauliflower Rice
• Butter
• Chicken Broth
• Crushed Tomatoes
• Chili Powder
• Smoked Paprika
• Cumin
• Red Pepper Flakes
• Lime Juice
• Salt and Pepper

Kitchen Tips

• Serve Spanish Risoni as a side dish for Air Fryer Chimichangas, Baja Fish Tacos or just top it with some chicken, cheese, salsa and sour cream
• This is the brand of frozen cauliflower rice I like best
• I cook this recipe in a non-stick frying pan
• Store leftovers in an air-tight container in the refrigerator for up to three days

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5 from 6 votes

Spanish Risoni

Spanish Risoni is rice-like pasta with flavors of Spanish Rice. It will be your new go-to side dish when serving Mexican food at home.

Course Side Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 250kcal

Author Jill McOwen

Ingredients

• 1 cup dry risoni (or orzo) pasta
• 10 oz bag of frozen cauliflower rice
• 2 tbsp butter
• 14.5 oz can of chicken broth
• 14.5 oz can of crushed tomatoes
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp crushed red pepper flakes add more if you like more heat
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1 tbsp lime juice

Instructions

• Microwave the bag of cauliflower rice according to package directions.
• Melt the butter in a large, non-stick frying pan.
• Add all the seasonings, chili powder through black pepper, and cook until fragrant, for about one minute.
• Add the cauliflower rice and stir to combine. Set off heat while the orzo is cooking.
• In a clean sauce pan, add the chicken broth, one can full of water and half the can of crushed tomatoes. Stir to combine.
• Bring the mixture to a gentle boil. Add the orzo pasta and cook for 9-10 minutes, or until tender.
• Drain the orzo and add it to the seasoned cauliflower rice, along with the rest of the crushed tomatoes.
• Return the pan to the heat and cook for a few minutes, stirring often.
• Stir in the lime juice and serve.

Nutrition

Calories: 250kcal | Carbohydrates: 40g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 885mg | Potassium: 641mg | Fiber: 5g | Sugar: 7g | Vitamin A: 674IU | Vitamin C: 45mg | Calcium: 69mg | Iron: 3mg

More Risoni / Orzo Recipes

• Alfredo Risoni
• Creamy Chicken Risoni
• Easy Italian Wedding Soup
• Orzo Pasta Salad
• Greek Foil Packet Fish