Not only are we using ground chicken instead of traditional bone-in thighs, this recipe for Arroz Con Pollo also swaps out the rice for cauliflower. So in other words, it’s not going to be for everyone. This recipe might not be terribly appealing for those without dietary restrictions. However, anyone on Day who-can-remember-anymore of a Whole30 will probably appreciate this a grain-free alternative for Arroz Con Pollo.
Here’s what you’ll like about this recipe.
This recipe has some selling points! It only uses one pan, it is loaded with veggies, and is well-seasoned. And since it is predominantly made from ground chicken and cauliflower, this recipe can feed four for about $20 (provided you have avocado oil on-hand already).
Tell us how it turned out.
Are you doing a Whole30, by chance? Did you serve it burrito-bowl style? Do you have an opinion about ricing cauliflower yourself with a food processor or do you pick it up pre-made in the grocery store? Let’s hear it in the comments below!
- 1 pound ground chicken
- 1 pound riced cauliflower
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tbsp Taco Seasoning
- 1 cup orange bell peppers diced
- 3 tbsp avocado oil
- Dice onion, mince garlic, and dice bell peppers.
- Heat a high-sided saute pan to medium-high and add the avocado oil.
- Cook the ground chicken together with the prepared vegetables and taco seasoning blend for 3 to 5 minutes or until the chicken is nearly cooked through. (*Don't add the riced cauliflower just yet)
- Once the ground chicken has just cooked through and the onions and peppers have softened, add the riced cauliflower
- Combine well and continue cooking uncovered for another 5 to 7 minutes, or until the cauliflower has softened and taken on the slightest bit of color.
- Serve with fresh cilantro, lime and perhaps your favorite hot sauce.