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Mexican Paella With Cauliflower Rice

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Recipe Summary 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.

Ingredients | Outside Corner Store Background

1 pound chorizo sausage

1 skinless, boneless chicken breast

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 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

Directions

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!

For cauliflower rice, either purchase as such, or to make your own, remove outer leaves from cauliflower, cut into flowerets (removing most of the thick core), and place into food processor. Blend for 30 seconds or so, until cauliflower resembles fine rice. You may also grate the raw cauliflower on a coarse grater.

When stir-frying the cauliflower rice, do not remove any of the grease in the pot left from the sausage and chicken…there shouldn't be much grease anyway, but what is left will help to harden the cauliflower into a nice toasty crust, very similar to the best part of traditional paella with rice, where the rice is seared and sticks to the bottom of the pan.

Use spicy Mexican chorizo!! This provides a good amount of the flavor and seasoning to the dish, which is why there are small amounts of herbs used in this recipe.

Splitting the cauliflower rice into 2 cups and then 1 cup as separate additions adds different textures and depth to the dish.

Info | Outside Corner Store Background

prep: 10 mins cook: 45 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Mexican Paella With Cauliflower Rice

Trusted Brands: Recipes and Tips, Hunt's,

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