Spicy, tender chicken is mixed with chopped cauliflower, RoTel tomatoes, and spiced to recreate the Mexican classic, Arroz con Pollo. This low carb version has just 6.9 net carbs per generous serving.
Course Low Carb Main, Main
Cuisine Mexican
Keyword cauliflower, chicken
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4to 6 servings
Calories 292kcal
Author Marye
Ingredients
1poundcauliflower
1poundchicken breast
3teaspoonsCreole SeasoningTony Chacheres
2tablespoonsolive oil
14.5ouncesTomatoesRo*Tel - drained
1teaspooncumin
1/2cupfresh cilantrochopped
1cupchicken stock
2ouncescheddar
2ouncespimentos
Instructions
Trim the cauliflower and pulse in a food processor until it is chopped into small, rice sized pieces.
Set aside.
Cut the chicken breast into bite sized pieces and add to a bowl.
Add the Tony Chachere's Seasoning and mix well so that all the pieces are covered.
Heat a couple of tablespoons of olive oil in a heavy skillet.
When the oil begins to ripple and is very hot carefully add the chicken. Be careful not to overcrowd the skillet.
Cook until the chicken is golden and cooked through.
Remove from the pan and set aside.
Add a little more olive oil if necessary and let the pan get hot again.
Add the cauliflower and saute for just a minute or two.
Add the chicken, drained RoTel tomatoes, cumin, cilantro, and stock.
Simmer for about 3 minutes.
Add 1 ounce of the cheddar and the pimentos.
Stir well and heat through.
Remove from heat and serve with the remaining 1 ounce of cheese sprinkled on top.