Mexican Paella With Cauliflower Rice Recipes
MEXICAN PAELLA WITH CAULIFLOWER RICE
A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Hunt's
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- Serve from the pot at the table!
Nutrition Facts : Calories 368.4 calories, Carbohydrate 12.2 g, Cholesterol 73.9 mg, Fat 22.7 g, Fiber 2.9 g, Protein 28.6 g, SaturatedFat 8.4 g, Sodium 1244.3 mg, Sugar 5.3 g
SPANISH CAULIFLOWER RICE
A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Provided by Steph
Categories Side
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg
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- Place paella pan or large flat-bottomed pan with olive oil over medium heat. Add cauliflower rice and cook, stirring frequently for 5 minutes. Add onion, pepper and garlic and continue to cook for 2 minutes.
- Add tomatoes, bay leaves and other spices, sausage, tomato paste and broth and stir to combine. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
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