Skillet Cauliflower "Arroz" Con Pollo

About This Recipe

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Ingredients

• 4 skinless (drumsticks on the bone)
• 1/2 teaspoon kosher salt
• 1/3 cup chopped onion
• 1/3 cup chopped red bell pepper
• 2 cloves garlic (minced)
• 2 tbsp cilantro (chopped)
• 1 tbsp olive oil
• 1/2 cup water
• 1 tablespoon tomato paste
• 1/2 teaspoon Sazon seasoning (store bought or homemade sazon)
• 12 oz bag Green Giant Riced Cauliflower Medley 
• 2 tablespoons pitted green olives (1 tablespoon brine)

Instructions

1. Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
2. Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.
3. Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.
4. 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, cover and simmer until heated through, about 6 minutes.