Paleo Arroz Imperial
Transform dinner into a healthy yet satisfying experience with this **Paleo Arroz Imperial**, a grain-free take on the classic Cuban comfort food. This vibrant dish swaps traditional rice for nutrient-packed cauliflower rice, infused with rich flavors from tender, shredded chicken, sautéed bell peppers, onions, garlic, and a medley of spices like turmeric and cumin. A tangy hint of lime juice and the briny kick of black olives elevate the flavor profile, while a final flourish of fresh cilantro ties everything together. Perfect as a wholesome and paleo-friendly main course, this recipe delivers bold, comforting flavors in just over an hour, making it a showstopping option for weeknight meals or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large heads Cauliflower
- 4 tablespoons Olive oil
- 1.5 pounds Chicken breasts, boneless and skinless
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper
- 1 large Onion, chopped
- 1 medium Green bell pepper, chopped
- 4 cloves Garlic, minced
- 3 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 teaspoon Turmeric
- 1.5 teaspoons Ground cumin
- 0.5 cup Black olives, sliced
- 2 tablespoons Lime juice
- 0.25 cup Cilantro, chopped
Instructions
Start by preparing the cauliflower rice. Remove the leaves and core from the cauliflower. Cut into florets and pulse in a food processor until the texture resembles rice. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper. Add the seasoned chicken to the skillet and sear on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside to rest.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the onion is translucent and the peppers are tender, about 5 minutes.
Stir in the tomato paste, chicken broth, turmeric, ground cumin, and the remaining sea salt and black pepper. Allow to simmer for 5 minutes to let the flavors meld.
While the sauce is simmering, shred the cooked chicken breasts with two forks.
Add the shredded chicken back to the skillet along with the cauliflower rice. Stir everything together until well combined. Allow to cook for an additional 10 minutes, stirring occasionally, until the cauliflower rice is tender and absorbs the flavors of the sauce.
Stir in the sliced black olives and lime juice. Adjust seasonings to taste if needed.
Garnish with chopped cilantro before serving.
Serve hot as a hearty main dish that captures the spirit of traditional Arroz Imperial with a healthy, Paleo-friendly twist.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 9107 mg | 396% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 49.5 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 8265 mg | 176% | |
*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.
