Mexican Paella with Cauliflower Rice || Gracefult Kitchen

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Mexican Paella with Cauliflower Rice

Rice

This grain-free, Mexican-style paella is made with chorizo, chicken, tilapia, and cauliflower rice. It makes a beautiful presentation for dinner, and each bite is full of rich flavor.

Ingredients

1 pound chorizo sausage
1 skinless, boneless chicken breast, chopped
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 large 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

Description

Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
Place the paella pan in the center of the table and serve.