Arroz con pollo au chou-fleur

Ingrédients

• 1 tablespoon olive oil
• 1/3 cup chopped onion
• 2 cloves garlic (minced)
• 1/3 cup chopped red pepper
• 1 pound chicken breast (cut in cubes)
• 1/4 cup tomato sauce
• 1/4 cup low-sodium chicken broth
• 1/4 cup frozen peas
• 1/4 cup sliced jarred red pimientos
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• Salt + pepper to taste
• 1 bag Green Giant Riced Cauliflower ((12 ounces))

Préparation

1. 1

   In a skillet, heat olive oil over medium-high heat. Add onion and cook until translucent about 1-2 minutes. Add garlic and sauté for about 30 seconds.

2. 2

   Next, add the red pepper and chicken breast. Cook for 5 minutes until chicken is almost cooked. (It will continue to cook as you add the rest of the ingredients)

3. 3

   Stir in tomato sauce, chicken broth, peas, pimientos, oregano, cumin, salt and pepper. Add Green Giant Riced Cauliflower and mix to combine.

4. 4

   Bring to a boil then reduce heat to medium. Simmer uncovered for 3-5 minutes until fragrant and chicken is cooked through. Serve and enjoy!