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Mexican Paella 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 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

 

Ingredients
Chorizo sausage, 1 lb.

1 chicken breast, skinless and boneless, chopped

3 cups of split cauliflower rice

diced one medium onion

1 big, seeded, and diced yellow or orange bell pepper

1 dash of salt

to taste, ground black pepper

three minced garlic cloves

1 (14.5 ounce) can of diced tomatoes from Hunt's®

two big bay leaves

fresh thyme leaves, 1 1/2 tablespoons

Crushed saffron threads, 1/2 teaspoon

1/2 tsp. dried basil

water, 1/2 cup

Tomato paste, two tablespoons

2 chicken bouillon cubes

Frozen peas, 1 cup

three tilapia fillets, frozen

 

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Servings:

8

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