Cauliflower Arroz Con Pollo Recipe

A classic arroz con pollo recipe made with riced cauliflower instead of rice. Quick, easy, and flavorful weeknight meal for any day of the week!

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1In 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. 2Next, 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. 3Stir in tomato sauce, chicken broth, peas, pimientos, oregano, cumin, salt and pepper. Add Green Giant Riced Cauliflower and mix to combine.
4. 4Bring to a boil then reduce heat to medium. Simmer uncovered for 3-5 minutes until fragrant and chicken is cooked through. Serve and enjoy!