Paleo Arroz de Tomate
Discover a vibrant twist on a classic dish with Paleo Arroz de Tomate—a wholesome, grain-free homage to the traditional Portuguese tomato rice. This recipe swaps rice for cauliflower, creating a light and nutrient-rich alternative that's perfect for paleo and low-carb diets. Freshly blended tomatoes form the heart of a luscious, aromatic sauce, enhanced with sweet red bell peppers, smoky paprika, and fragrant garlic and onions. Simmered together with cauliflower "rice," the dish absorbs every savory note for a comforting yet healthy meal packed with bold flavors. Topped with fresh basil leaves for a herby finish, Paleo Arroz de Tomate is an easy, one-pan wonder that's ready in under an hour and pairs beautifully with grilled protein or a light salad. Perfect for anyone looking for a satisfying, gluten-free recipe that's brimming with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 4 medium fresh tomatoes
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 large onion
- 3 large garlic cloves
- 1 medium red bell pepper
- 1 cup chicken or vegetable broth
- 6 fresh basil leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
Instructions
Start by preparing the tomato purée. Slice an 'X' on the bottom of each tomato using a sharp knife. Place the tomatoes in a pot of boiling water for 1-2 minutes until the skin starts to peel back. Remove the tomatoes and place them in a bowl of ice water to cool.
Once cool, peel the tomatoes and remove the seeds. Blend the flesh in a blender until smooth, then set aside.
Chop the cauliflower head into florets. Place them in a food processor and pulse until the cauliflower resembles rice grains. Depending on the size of your processor, you might need to do this in batches. Set the cauliflower rice aside.
Heat the olive oil in a large skillet over medium heat.
Finely chop the onion and mince the garlic cloves.
Add the onion and garlic to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.
Dice the red bell pepper and add it to the skillet, cooking for another 5 minutes.
Pour the tomato purée into the skillet, stirring to combine with the vegetables.
Add the chicken or vegetable broth, sea salt, black pepper, smoked paprika, and dried oregano. Stir well to combine all ingredients.
Bring the mixture to a simmer, then let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the cauliflower rice to the tomato mixture, stirring to ensure it's fully coated with the sauce.
Continue to cook the cauliflower rice in the sauce for another 5-7 minutes until just tender.
Taste and adjust any seasonings as desired.
Remove from heat and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3277 mg | 142% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 42.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 718 mg | 55% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5349 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.
