Mexican Paella with Cauliflower Rice

1. 1

   Set 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 and cook, stirring, until no longer pink in the center and the juices run clear. Transfer the chicken and sausage to a plate, leaving the drippings in the pan.

2. 2

   Lower the heat to medium and add 2 cups of cauliflower rice. Cook and stir until the cauliflower is lightly browned, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.

3. 3

   Pour the canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return the sausage and chicken 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.

4. 4

   Remove the lid and fold in peas and the remaining 1 cup of cauliflower rice. Set the frozen tilapia fillets on top of the paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart the fillets with a wooden spoon and stir to distribute the fish chunks throughout the paella.

5. 5

   Set the paella pan in the center of the table and serve.

• Calories 285.71 kcal — Moderate 14%
• Protein 31.64 g ↗ Good Source 63%
• Carbohydrate 13.65 g 5%
• Total Fat 11.32 g — Moderate 15%
• Saturated Fat 3.68 g — Moderate 18%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 78.04 mg ▲ High 26%
• Sodium 786.58 mg ▲ High 34%
• Dietary Fiber 4.2 g — Moderate 15%
• Total Sugars 3.68 g --
• Added Sugars 0.63 g ⌄ Low Source 1%
• Calcium 52.31 mg ⌄ Low Source 4%
• Iron 2.71 mg — Moderate 15%
• Potassium 695.75 mg — Moderate 15%
• Vitamin A 39.77 mcg ⌄ Low Source 4%
• Vitamin C 12.23 mg — Moderate 14%
• Vitamin D 1.6 mcg ⌄ Low Source 8%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅