Mexican Paella with Cauliflower Rice

This Mexican-inspired paella with chorizo, tomatoes, tilapia, saffron, and cauliflower rice is rich in flavor and makes a beautiful presentation.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 368 Calories

Ingredients

• 1 pinch salt
• ground black pepper to taste
• 2 cubes chicken bouillon
• 2 tablespoons tomato paste
• 1 medium onion, diced
• 1 cup frozen peas
• 2 large bay leaves
• 3 cloves garlic, finely minced
• 1 pound chorizo sausage
• 3 cups cauliflower rice, divided
• 1 large yellow or orange bell pepper, seeded and chopped
• 3 frozen tilapia fillets
• 1 skinless, boneless chicken breast, chopped
• 0.5 teaspoon dried basil
• 0.5 cup water
• 1.5 teaspoons fresh thyme leaves
• 0.5 teaspoon crushed saffron threads
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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