How To Make Skillet Cauliflower “Arroz” Con Pollo
This Spanish-inspired Arroz Con Pollo is made with skillet cauliflower, mouthwatering savory chicken topped with high fiber and nutrient-loaded veggies.
Season chicken with ½ teaspoon of salt, a teaspoon of garlic powder, ¼ teaspoon of oregano, and black pepper.
Heat a medium skillet over medium-high heat. Add ½ teaspoon of oil and sauté the chicken for about 5 minutes until browned on all sides. Remove chicken and set aside. Wipe the skillet.
Heat the remaining 2½ teaspoons of oil in the skillet, then add onions, peppers, garlic, and cilantro. Sauté, stirring for about 2 minutes.
Add water, tomato paste, Sazon, ¼ teaspoon of salt, and return the chicken to the skillet. Cover and cook on medium-low heat for about 30 minutes, turning halfway until the chicken is tender and cooked through. Remove chicken to a plate.
Add the Green Giant Riced Veggies; increase heat to medium-high and stir well. Return the chicken to the skillet.
Add the olives with a little of the brine (liquid) from the olive jar then cover and simmer for about 6 minutes until heated through.
- Calories: 572.11kcal
- Fat: 33.03g
- Saturated Fat: 7.89g
- Trans Fat: 0.13g
- Monounsaturated Fat: 15.74g
- Polyunsaturated Fat: 6.14g
- Carbohydrates: 15.81g
- Fiber: 5.09g
- Sugar: 6.48g
- Protein: 52.57g
- Cholesterol: 244.72mg
- Sodium: 988.87mg
- Calcium: 85.32mg
- Potassium: 1265.42mg
- Iron: 3.28mg
- Vitamin A: 87.67µg
- Vitamin C: 118.68mg
Have your own special recipe to share? Submit Your Recipe Today!