My first time trying this and it came out perfect!
It tasted like Puerto Rican “arroz con pollo.” A bit mushy, but if you are okay with that, and just looking for the flavor to satisfy your craving, then you are in luck! It’s a great alternative for a low-carb diet.
Here’s the recipe!
- 1 lb – cooked pulled chicken
- 1-2 tbs – healthy fat of choice
- 1-2 tbs – homemade “sofrito“
- 1-2 tbs – homemade “sazón“
- 1-2 tbs – homemade “adobo“
- Optional: olives, diced red peppers, and onions.
- 2 tbs – plain tomato sauce
- 2 lbs – cauliflower rice
- Salt and Pepper to taste
- For the chicken, boil 2-3 chicken breasts for approximately 10 minutes or until pink is gone. Let cool and pull the chicken in treads using 2 forks.
- In a separate pot, add healthy fat and “sofrito” on high temperature until the “sofrito” sizzles and releases the aroma.
- Quickly mix together the “sazón”, “adobo”, and tomato sauce. At this moment you can also add any olives, onions, peppers, or any extra ingredients you’d like to add.
- Add the chicken, mix well with all the ingredients until the chicken absorbs the color and flavor.
- Add the cauliflower and mix well.
- Add the salt and pepper to taste.
- Lower temperature and cover.
- Do not add water. The cauliflower will release juices as it cooks.
- Cook on low for approximately 10-15 minutes, mixing in between to make sure it doesn’t stick to the bottom.
NOTE: Make sure the flavor is to your liking. Everyone makes Puerto Rican foods in different ways. My rule of thumb is, if you are familiar with Puerto Rican food, start the recipe as you normally would at the beginning. When it comes time to add the rice and water, you’d add the cauliflower rice instead, minus the water. The cauliflower will release juices as it cooks and there is no need for extra water.
Made with love,
Mayra – Your Nutrition Dork Guide