Name: Cauliflower Arroz Con Pollo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American, Latin
Ingredients: 1 tablespoon olive oil; 1/3 cup chopped onion; 2 cloves garlic (minced); 1/3 cup chopped red pepper; 1 pound chicken breast (cut in cubes); 1/4 cup tomato sauce; 1/4 cup low-sodium chicken broth; 1/4 cup frozen peas; 1/4 cup sliced jarred red pimientos; 1/2 teaspoon oregano; 1/2 teaspoon cumin; Salt + pepper to taste; 1 bag Green Giant Riced Cauliflower (12 ounces)

Cauliflower Arroz Con Pollo Recipe

Almost every Sunday growing up, my mom would make arroz con pollo (Cuban-style chicken + rice). Arroz con pollo was a staple in my Cuban family and became almost like a special occasion type of meal. I would see my mom make a big ol’ pot of arroz con pollo for the family. It…

Ready 20 minutes

Serves 2 servings

Prep 10 minutes

Cook 10 minutes

Jump to the recipe

With that in mind, I wanted to turn this classic recipe into a quick, weeknight meal. A flavorful meal anyone can enjoy on any day of the week. Because why should we limit ourselves to just Sundays?! Also, I’ll never frown upon rice (my family would disown me and let’s be real, it’s delicious), but turning this classic into a low carb option by adding cauliflower rice was a good idea. Now, my family and I won’t feel guilty for enjoying a part of our upbringing on a weeknight!

To bring this weeknight cauliflower arroz con pollo recipe to life, I used a bag of Green Giant Riced Veggies that I purchased in the frozen aisle at Publix, my favorite grocery store. Publix is one of the reasons I could never move out of South Florida! Their stores are always clean, staff is always helpful, and shopping truly is a pleasure.

large skillet with ingredients for low carb arroz con pollo

How To Make Cauliflower Arroz Con Pollo

I know what you’re thinking. WHY on Earth would I make arroz con pollo with cauliflower rice?! I know, I know. Cauliflower rice has a reputation for not being the tastiest. But listen, don’t worry, you won’t notice the difference in this recipe. I made sure to use all the same ingredients in this recipe that make Cuban-style arroz con pollo taste amazing. You will be surprised at how good this tastes! Here’s what I did.

I heated some olive oil in a skillet with chopped onions and garlic. I cooked that for about 1 minute or so. Next, I added the chopped red pepper and chicken breast. I cooked that for 5 minutes until the chicken was almost cooked. It’s ok if it’s a little pink; it will continue to cook as you add the rest of the ingredients.

Now we’re ready for all the good stuff. Add the tomato sauce, chicken broth, peas, pimientos, oregano, cumin, salt and pepper. Mix it up, then add the Green Giant Riced Cauliflower. You will see the cauliflower change to a red-orange color. That’s what you want! Bring to a boil, then reduce heat and simmer for 5 more minutes. That’s it, guys! How easy was that? It’s a super flavorful, low-carb option that I know you will add to your rotation.

Can’t wait for you guys to try it!