Easy 144 min

Mexican Paella with Cauliflower Rice

asian european french italian korean mediterranean middle eastern region spanish thai turkish side sour savory umami hard fast

Prep

43 min

Cook

101 min

Total

144 min

Ingredients (18)

1 pound chorizo sausage g

1 skinless, boneless chicken breast, chopped g

3 cups cauliflower rice, divided g

1 medium onion, diced g

1 large yellow or orange bell pepper, seeded and chopped g

1 pinch salt g

ground black pepper to taste g

3 cloves garlic, finely minced g

1 (14.5 ounce) can Hunt's® Diced Tomatoes g

2 large bay leaves g

1 ½ teaspoons fresh thyme leaves g

½ teaspoon crushed saffron threads g

½ teaspoon dried basil g

½ cup water g

2 tablespoons tomato paste g

2 cubes chicken bouillon g

1 cup frozen peas g

3 frozen tilapia fillets g

Nutrition

kcal

fat

carbs

protein

Instructions

Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.

Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.

Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.

Place the paella pan in the center of the table and serve.