Keto Arroz de Tomate
Savor the rich flavors of this low-carb twist on a Portuguese classic with Keto Arroz de Tomate! This vibrant cauliflower rice recipe replaces traditional grains with grated cauliflower, making it a keto-friendly delight without sacrificing the comforting, tomato-rich essence of the original dish. Simmered in a fragrant blend of olive oil, garlic, onion, tomato paste, and diced tomatoes, and enhanced with chicken broth and warming paprika, this recipe is a hearty and satisfying side dish or light main. Topped with fresh parsley for a burst of color and flavor, it's the perfect choice for anyone seeking a healthy, gluten-free, and carb-conscious meal packed with Mediterranean-inspired flair. Ready in just 40 minutes, this dish is as quick as it is nutritious—perfectly suited for busy weeknights or your next keto-friendly dinner spread.
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Recipe Information
Ingredients
- 1 medium head Cauliflower, grated
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 3 tablespoons Tomato paste
- 1.5 cups Diced tomatoes, fresh or canned
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower head, and cut into large chunks. Use a grater or food processor to grate the cauliflower into rice-sized pieces. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste to the skillet, mixing it with the onions and garlic, and let it cook for about 2 minutes.
Stir in the diced tomatoes and the chicken broth, mixing well.
Season the mixture with salt, black pepper, and paprika. Bring to a simmer and let it cook for 5 minutes to allow the flavors to meld.
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the grated cauliflower and sauté for about 5 minutes until it's just tender but not mushy.
Once the cauliflower rice is ready, combine it with the tomato mixture. Stir thoroughly to ensure the cauliflower is well coated with the sauce.
Continue to cook the combined mixture for another 5 minutes, allowing the flavors to blend together.
Remove from heat, sprinkle the chopped fresh parsley over the top, and serve hot.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2709 mg | 118% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1814 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
