Authentic Mexican Paella Recipe with Cauliflower Rice

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
• 1.5 teaspoons fresh thyme leaves
• 0.5 teaspoon crushed saffron threads
• 0.5 teaspoon dried basil
• 0.5 cup water
• 2 tablespoons tomato paste
• 2 cubes chicken bouillon
• 1 cup frozen peas
• 3 frozen tilapia fillets

Instructions

1. Heat a paella pan over medium-high heat. Add chorizo and cook, breaking it up while stirring, until browned and crumbly, around 5 minutes. Add chicken; cook, stirring until cooked through.
2. Reduce heat to medium; add 2 cups cauliflower rice. Cook, stirring until lightly browned, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
3. Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix thoroughly. Return sausage and chicken to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
4. Remove the lid and fold in peas and the remaining 1 cup of cauliflower rice. Place frozen tilapia fillets on the paella; cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate into paella.
5. Serve the paella directly from the pan at the center of the table.

Nutrition

• Calories: 368 kcal
• Fat Content: 23 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 1244 mg
• Protein Content: 29 g
• Cholesterol Content: 74 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g