Keto Arroz Imperial
Indulge in the bold flavors of Cuban-inspired comfort food with this Keto Arroz Imperial, a low-carb twist on the traditional classic. This dish swaps out the signature rice for tender cauliflower rice, making it perfect for keto enthusiasts. Succulent shredded chicken, infused with spices like cumin, paprika, and garlic powder, is combined with a creamy blend of cream cheese and melted mozzarella for an irresistibly cheesy base. Fresh bell peppers, minced garlic, and a splash of lime juice brighten the flavors, while a golden crust of mozzarella cheese ties it all together in the oven. Ready in just over an hour, this hearty casserole is a crowd-pleaser that’s perfect for sharing. Garnished with chopped cilantro, it’s a wholesome and satisfying dinner idea that embodies the essence of comfort food without compromising your low-carb goals.
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Recipe Information
Ingredients
- 4 cups cauliflower rice
- 3 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 4 ounces cream cheese
- 2 cups mozzarella cheese
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves minced garlic
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with cumin, paprika, garlic powder, onion powder, salt, and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned and cooked through. Remove the chicken and set aside to cool slightly, then shred it using two forks.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, diced red and green bell peppers, and cook for 3-4 minutes until they are slightly tender.
Stir in the cauliflower rice and cook for another 5 minutes until it begins to soften.
Add the chicken broth and let it simmer. Stir in the cream cheese until fully melted and combined, then add the shredded chicken back to the skillet.
Mix everything together and adjust seasoning if necessary.
Transfer the mixture to a baking dish. Sprinkle the mozzarella cheese evenly over the top.
Bake in the preheated oven for 20 minutes or until the cheese is melted and golden brown.
Garnish with chopped cilantro and squeeze lime juice over the top before serving. Enjoy your keto-friendly Arroz Imperial!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 500 mg | 38% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 854 mg | 18% | |
*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.
