Skillet Cauliflower "Arroz" Con Pollo
"Skillet Cauliflower 'Arroz' Con Pollo, a delightful twist on the classic Spanish chicken and rice, holds a special place in my heart as a childhood favorite. This healthier rendition replaces traditional rice with a medley of vegetables, allowing for generous servings while cutting calories by 85% compared to rice!"
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Ingredients
- 4 skinless
- 1/2 teaspoon kosher salt
- 2 tbsp cilantro
- 1 tbsp olive oil
- 1/2 cup water
- 1 tablespoon tomato paste
- 1/2 teaspoon Sazon seasoning
- 12 oz bag Green Giant Riced Cauliflower Medley
- 2 tablespoons pitted green olives
- 1/3 cup chopped onion
- 1/3 cup chopped red bell pepper
- 2 cloves garlic
Instructions
- 1
Rub the chicken with 1/2 teaspoon of salt, followed by 1/4 teaspoon each of garlic powder, oregano, and black pepper to ensure an even coating of seasoning.
- 2
Place a medium skillet on the stove over medium-high heat. Once hot, pour in 1/2 teaspoon of oil and cook the chicken, turning occasionally, until it achieves a golden-brown color on all sides, which should take around 5 minutes. Once done, transfer the chicken to a plate and set it aside. Carefully wipe the skillet clean.
- 3
Pour the remaining 2 1/2 teaspoons of oil into the same skillet. Add the chopped onions, bell peppers, minced garlic, and cilantro. Stir and sauté for approximately 2 minutes. Next, incorporate water, tomato paste, sazon, and an additional 1/4 teaspoon of salt, then reintroduce the chicken to the skillet. Cover and let it simmer on medium-low heat for 30 minutes, flipping the chicken halfway through, until it is tender and fully cooked. Once finished, take the chicken out and place it on a plate.
- 4
Introduce the Green Giant Riced Veggies to the skillet, raising the heat to medium-high and mixing thoroughly. Return the chicken to the skillet along with the olives, adding a splash of the brine from the olive jar. Cover the skillet and let it simmer for about 6 minutes, or until everything is heated through.