Mexican Paella with Cauliflower Rice
Ingredients
- 1 pound chorizo sausage
- 1 skinless, boneless chicken breast, chopped
- 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® Diced Tomatoes
- 2 large bay leaves
- 1 ½ teaspoons fresh thyme leaves
- ½ teaspoon crushed saffron threads
- ½ teaspoon dried basil
- ½ cup water
- 2 tablespoons tomato paste
- 2 cubes chicken bouillon
- 1 cup frozen peas
- 3 frozen tilapia fillets
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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.
Source
Original recipe: View Original