Low Carb Arroz Imperial
Indulge in the flavors of Cuban-inspired comfort food with a healthy twist in this Low Carb Arroz Imperial. This dish swaps traditional rice for tender, riced cauliflower to create a lighter, keto-friendly version of the classic casserole. Packed with shredded chicken, vibrant bell peppers, green peas, and a rich tomato and white wine base, every bite bursts with wholesome, savory goodness. Layers of creamy mayonnaise and melty cheddar cheese add indulgence, while the oven-baked finish delivers that irresistible golden crust. Perfect for meal prepping or impressing guests, this low-carb crowd-pleaser offers all the bold flavors of the original "Arroz Imperial" without the extra carbs.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 pound Chicken breast
- 2 cups Chicken stock
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 large, chopped Bell pepper
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 0.5 cup Dry white wine
- 0.5 cup Mayonnaise
- 1 cup, shredded Cheddar cheese
- 0.5 cup Green peas
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture.
In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onions, garlic, and bell pepper until onions are translucent.
Add the chicken breast to the pan and cook until no longer pink, about 8 minutes. Remove the chicken and shred using two forks.
In the same pan, add the remaining tablespoon of olive oil and the cauliflower rice. Cook for 5-7 minutes until the cauliflower is tender.
Add the tomato paste and dry white wine to the cauliflower rice. Stir to combine well, cooking for another 2 minutes.
Return the shredded chicken to the pan, add chicken stock, salt, and black pepper. Stir everything well.
Mix in the green peas and let the mixture simmer on low for 5 minutes.
Preheat the oven to 350°F (175°C).
In a baking dish, spread half of the cauliflower and chicken mixture evenly.
Spread half of the mayonnaise over the mixture, then sprinkle half of the shredded cheddar cheese.
Repeat the layers with the remaining cauliflower mixture, mayonnaise, and top with the remaining cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.9 g | 223% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 6570 mg | 286% | |
| Total Carbohydrate | 128.1 g | 47% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.9 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 5338 mg | 114% | |
*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.
