Mexican Paella With Cauliflower Rice Recipe

Name: Mexican Paella With Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chorizo sausage; 1 skinless, boneless chicken breast; 3 cups cauliflower rice, divided; 1 medium onion, diced; 1 large yellow or orange bell pepper, seeded and chopped; 1 pinch salt; ground black pepper to taste; 3 cloves garlic, finely minced; 1 (14.5 ounce) can Hunt's(R) Diced Tomatoes; 2 bay leaves; 1 1/2 teaspoons fresh thyme leaves; 1/2 teaspoon crushed saffron threads; 1/2 teaspoon dried basil; 1/2 cup water; 2 tablespoons tomato paste; 2 cubes chicken bouillon; 1 cup frozen peas; 3 frozen tilapia fillets

Servings: persons

1 pound chorizo sausage
1 skinless, boneless chicken breast
3 cups cauliflower rice, divided
1 medium onion, diced
1 large yellow or orange bell pepper, seeded and chopped
1 pinch salt
ground black pepper to taste
3 cloves garlic, finely minced
1 (14.5 ounce) can Hunt's(R) Diced Tomatoes
2 bay leaves
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon crushed saffron threads
1/2 teaspoon dried basil
1/2 cup water
2 tablespoons tomato paste
2 cubes chicken bouillon
1 cup frozen peas
3 frozen tilapia fillets

1
Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.
2
Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.
3
Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
4
Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.
5
Serve from the pot at the table!

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound chorizo sausage, 1 skinless, boneless chicken breast, 3 cups cauliflower rice, divided, 1 medium onion, diced, and more.

Yes, Mexican Paella With Cauliflower Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Paella With Cauliflower Rice

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