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
• Protein 31.64 g Good Source
• Carbs 13.65 g Moderate
• Total Fat 11.32 g Moderate
• Saturated Fat 3.68 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 78.04 mg High
• Sodium 928.35 mg High
• Fiber 4.2 g Moderate
• Sugar 3.68 g Moderate
• Added Sugar 0.63 g Low Source
• Calcium 52.31 mg Low Source
• Iron 2.71 mg Moderate
• Potassium 732.78 mg Moderate
• Vitamin A 39.77 mcg_rae Low Source
• Vitamin C 13.37 mg Moderate
• Vitamin D 2.05 mcg Moderate

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

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