Mexican Cauliflower Arroz Con Pollo (Chicken with Rice) (Edit recipe)

A healthy twist to the classic arroz con pollo (chicken with rice) that replaces the rice with cauliflower rice, but is still packed with lots of flavor and veggies.

15 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	216
Fat:	10 g
Carbohydrates:	2 g
Protein:	31 g
Cholesterol:	0 g
Sodium:	173 mg
Fiber:	1 g
Sugars:	2 g
Calculated for total recipe.

by Everyday Latina

View original recipe

Serves: 8-10

Ingredients

2.5 lb Boneless Skinless Chicken Thigh
1 clove Garlic, diced
.5 Onion, diced
.5 Red Bell Pepper, diced
1 cup Crushed Tomatoes
1 cup Carrots, diced
1 cup Green Beans, chopped frozen
2 head Cauliflower, riced (or 2 bags cauliflower rice)
3 Tbsp Olives, green, chopped
1.25 Chicken Broth (Low Sodium), divided
.25 tsp Safflower Petals
.25 tsp dried Oregano
.5 tsp Garlic Powder
.5 tsp Salt, (plus more to taste)
.25 tsp Black Pepper, (plus more to taste)
2 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, dry, and trim 2 1/2 pounds of chicken thighs. Then season the chicken with salt, pepper, garlic powder, and oregano.
Heat 2 tablespoons of olive oil in a large skillet. Once the oil is hot, add the chicken and brown on both sides, for about 10 minutes. Remove the chicken from the pan.
In the same pan, add the diced onions, diced garlic, and diced red bell pepper and sautu00e9 until soft and fragrant.
Stir in the crushed tomatoes, 1 cup of low sodium chicken broth, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the safflower. Bring to a boil.
Once boiling, add the chicken back into the pan, cover and let it simmer for 30 minutes, or until the chicken is tender.u00a0
About 5 minutes before the 30 minutes are up, add the carrots to the pan.
When the chicken is done, take it back out and add 2 bags of frozen cauliflower rice to the pan, along with the frozen chopped green beans and 1/4 cup of chicken broth.
Cover the pan once more for 5 minutes to allow the cauliflower and green beans to thaw and cook. Stir occasionally.
Finally, stir in 3 tablespoons of chopped green olives and arrange the chicken back in the pan.

Notes

Low sodium chicken broth helps keep the dish from coming out too salty. You can also use fresh green beans that have been blanched instead of the frozen ones. However, do not use canned green beans as their flavor is too strong and will overpower the dish.