Skillet Cauliflower “Arroz” Con Pollo

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Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Skillet Cauliflower “Arroz” Con Pollo (Spanish chicken and rice) is a dish I grew up eating. A pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) uses cauliflower rice as a low-carb swap, which means larger portions with 85% less calories than rice!Skillet Cauliflower “Arroz” Con Pollo

It should come at no surprise, if you’ve been reading my blog for a while how much I love using cauliflower in place of rice. Don’t get me wrong, I still love rice but on days I want to cut back on carbs, or just add more nutritious veggies into a meal, cauliflower rice is excellent. Making it in the food processor can be time consuming on busy weeknights, so I’m really excited that Green Giant came out with a new line of frozen riced veggies. From freezer to stove they take only 6 minutes to cook, and come without seasoning so you can use them any way you like!

How To Make Arroz Con Pollo with Cauliflower Rice

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

I’ve partnered with Green Giant to create a dish using one of their riced veggies, (they have several varieties) and immediately thought of arroz con pollo when I saw their Cauliflower Medley which has cauliflower, carrots and peas – all the ingredients I usually add to my arroz. If you would like to make this Whole30 or Paleo, simply swap the Cauliflower Medley for one of their other varieties, Riced Cauliflower , Cauliflower & Sweet Potato or Cauliflower & Broccoli which are great for other recipes as well.

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

To make this taste similar to my traditional arroz con pollo, I simmered the chicken with onions, garlic, tomatoes and seasoning until tender, then added the veggies and olives. This turned out really flavorful, hope you enjoy!

More ways to use riced cauliflower:

  • Swap them for any dish that calls for rice
  • Add them to rice dishes to increase the portions and add more veggies
  • Add them to stuffed peppers in place of rice
  • Saute with garlic and oil for a simple side dish
  • Great to add in quick omelets

More Cauliflower Rice Recipes:

Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) uses cauliflower rice as a low-carb swap, which means larger portions with 85% less calories than rice!
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4.81 from 31 votes
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Skillet Cauliflower "Arroz" Con Pollo

470 Cals 52.5 Protein 19.5 Carbs 19.5 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 2 Servings
COURSE: Dinner
Skillet Cauliflower "Arroz" Con Pollo (Spanish chicken and rice) is a dish I grew up eating, and is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!


  • 4 skinless, drumsticks on the bone
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 2 tbsp cilantro, chopped
  • 1 tbsp olive oil
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Sazon seasoning, store bought ore homemade
  • 12 oz bag Green Giant Riced Cauliflower Medley , use Green Giant Riced Cauliflower for Whole30/Paleo
  • 2 tablespoons pitted green olives, 1 tablespoon brine


  • Season chicken with 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano and black pepper.
  • Heat a medium skillet over medium-high heat, add 1/2 teaspoon of oil and sauté the chicken until browned on all sides, about 5 minutes. Remove chicken and set aside. Wipe the skillet.
  • Heat remaining 2 1/2 teaspoons oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring about 2 minutes. Add water, tomato paste, sazon, 1/4 teaspoon salt and return the chicken to the skillet. Cover and cook on medium-low heat 30 minutes, turning half way, until the chicken is tender and cooked through. Remove chicken to a plate.
  • Add the Green Giant Riced Veggies, increase heat to medium-high and stir well, return the chicken to the skillet, add the olives with a little of the brine (liquid) from the olive jar, cover and simmer until heated through, about 6 minutes.


Serving: 2drumsticks, 1 cup veggies, Calories: 470kcal, Carbohydrates: 19.5g, Protein: 52.5g, Fat: 19.5g, Saturated Fat: 3.5g, Cholesterol: 218mg, Sodium: 978mg, Fiber: 5.5g, Sugar: 5g
WW Points Plus: 12
Keywords: arroz con pollo, cauliflower rice and chicken, cauliflower rice recipes, low carb arroz con pollo, recipes for cauliflower rice, riced cauliflower recipes

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Spanish chicken and rice, a dish I grew up eating, is pure comfort food to me. This low-carb version swaps the rice for veggies, which means larger portions with 85% less calories than rice!

Disclosure: This recipe was created in partnership with Green Giant, all thoughts are my own. Thank you for supporting the brands that make Skinnytaste possible.

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  1. This was really delicious! I. I used boneless skinless breasts, so after sauteeing them, I set them aside while reducing the broth so they wouldn’t overcook. I had some already cooked cauliflower, so I reduced the sauce before adding it in and just simmered it to infuse it with flavor when I added the chicken pieces back to finish cooking. DH said he would never have known it wasn’t made with rice and said he liked it better than the one I made him with actual rice!

  2. This was delicious

  3. Hello,
    Love this but had a question about the calorie count. This says it is 470 calories and your same dish but with rice not cauliflower rice says 410 calories. Is that accurate?

  4. AMAZING recipe! All the flavor of arroz con pollo and didn’t miss the rice!! A major hit in our house and so easy to make! Thank you!

  5. Really enjoyed this!!

  6. The 30 mins killed everything and burnt the dish.   Must be a typo. 

  7. Best recipe do delicious!! I didn’t have cauliflower rice so used frozen brown rice worked great 👍🏻 

  8. This is delicious.
    Taste just like Mom’s. Sooo much you can do with this recipe. I made it for my family and they agreed it taste like Mammacita’s rice. I wish I had discovered this sooner, as Mom was a diabetic. I share this with others so they can still enjoy their favorite meals without compromising on flavor! I add extra cilantro (Love Cilantro), sometime a little jalapeño. If you need to double the recipe I would prepare in two separate skillets. Thanks for this yummy recipe!!!! Love it. I first made this in 2018, sorry I waited so long to post. Enjoy!

  9. This is a great recipe. My husband loved it. I used chicken thighs instead but fabulous. I used the recipe to make my own Sazon since I had everything here. It makes a lot so I’ll have it for other things. I didn’t have spanish green olives but used kalamata and that worked. I added peas at the end, and of course topped it with some fresh cilantro. This will definitely be a repeat.

  10. I made this dish tonight. It was DELICIOUS. I’m so glad to have tried it. IThank you so much. I love your recipes.

  11. I made this dish tonight. It was DELICIOUS. I’m so glad to have tried it. Thank you so much. I love your recipes.

  12. Excellent, a favorite says my husband and company worthy. That is what I want to hear! I even used chicken breasts and guessed on time to sear, made the sauce and let it simmer awhile before adding them back in. Worked out just fine. I doubled the recipe and am glad that I did. Wonderful, thank you. I made the Skinny Taste Sazon seasoning starting with whole seeds. I was getting low so made a new supply.

  13. I made this recipe tonight but skipped the first two steps and used leftover chicken thighs that I cut up. It was a huge hit with my cauliflower-hating husband (I didn’t tell him it was cauliflower). What I’m concerned about is the high carb count. I only eat 20 total carbs in a day. This uses up my entire daily carb allowance

    • I saw the carb count and was surprised too. If you look at the ingredients it doesn’t seem like there would be that many in this dish. Is this accurate?

  14. Good recipe—added Adobo seasoning.

  15. This was not fun cooking. When cooking chicken for 30 mins, everything started burning at the bottom and stuck on the pan and got black. 👎🏼  Won’t be trying again.

  16. This is so great! I was nervous at first bc I consider my cooking sketchy at best, but this was amazing!

  17. Is it ok to use Saxon con culantro y achiote? That’s all I have on hand. 

  18. I have to say that this was a HUGE hit. We were very happy with it. The only think was the cauliflower was a tiny bit bitter I am not sure what I did. I did not add garlic because they forgot to put it in the bag at the store.. Other than that this dish will be a reg at our house. Thank you Skinny Taste

  19. I have been making this about once a month since I found the recipe, which is a lot because I rarely make the same thing twice. I love how simple and fast and flavorful this is while being low in calories and satisfying. This will probably be something I make forever. Thank you for sharing- is only I could get my picky threenager to eat it..:. 

  20.  How could this possibly be 470 cal per serving? I did the math and I came up with about 200 cal per serving using 4 ounce boneless chicken breast. I can’t imagine the drumsticks Make that much difference in the calorie count.

  21. Need to cut down on the sodium, didn’t need all that salt if using the brine from olives.

  22. I shred my own cauliflower rice so how much would equal the 12 oz needed here?

  23. silly question, can i use rice with this if the mood strikes?

  24. I made this today and it was a hit! Its definitely staying as a routine meal! 6 year old approved

  25. I made this last night and it was delicious. It was so visually appealing as well. I was so happy that my food was pretty. I loved the cauliflower riced veggies. Thanks for the recipe

  26. This was delicious. It easy. I measured and cut up vegetables before starting. I did not have green olives but used sliced black ones. Before putting the browned chicken back in the pan I added a good splash of white wine. I love the flavor that the sauce gave to the cauliflower.

  27. I made this last night for my husband and me. It was delicious and the chicken was so tender. It did take longer than 5 minutes to brown the chicken for me . The only other thing was that next time I will put a little more seasoning on the chicken before I cook it because a lot of it came off while cooking. Loved this recipe!

  28. I went to the store to buy the Sazon seasoning but there are different types. Which flavor do you get for this recipe? There was Sazon con corriander & annatto, Sazon con cilantro & tomato, Sazon con azafran. I didn’t know what to do 🙂 Thanks!

  29. This meal was amazing! It was my first cauliflower rice recipe and I can’t wait to make it again!!! Delicious 

  30. Made this yesterday and WOW. As a Puerto Rican, I ate this all the time growing up. I can firmly say the flavor is spot on and I BARELY notice this isn’t traditional rice. I actually prefer it. Not that I have a good feel for this recipe, I will try it with chicken breast for a leaner option.

    Love your recipes Gina!!

  31. Amazing recipe! The chicken fell of the bone and was so flavorful!

  32. Yum yum yum!! Easy and yummy!!

  33. Delicious as always. I had the plain Green Giant Riced Cauliflower but I really liked the idea of peas and carrots in the mix. I diced 1 medium carrot and added while cooking the chicken. At the time of tossing the cauliflower into the pan I tossed in about 1/3 cup of frozen green peas. Used your homemade Sazon blend and we had a wonderful dinner.

  34. Can I use regular rice? My family are picky eaters! 🙁 Love the recipe though! ?

  35. I had printed this recipe out some time ago and it has become one of my favorites. I noticed though that the calorie count listed now is 470 compared to what it was – 325. Same ingredients so what happened?

  36. Thank you Gina! This was delicious! Can’t wait to make it again!

  37. Delicious!  I made this for friends last night and it was a hit!  Can’t wait to make it again.

  38. This was AMAZING! I made it tonight with Gina’s aji picante and I felt as though I was eating a « cheat meal ». So flavorful and full of vegetable goodness. Fantastic. I will definitely make it again. Thank you Gina!

  39. I made this tonight…OMG it was great…used boneless skinless chicken thighs, low sodium chicken broth instead of water, and mushrooms instead of olives…sprinkled a little mexican 4 cheese on top and garnished with green onions and a dab of light sour cream…..So yummy , thank you Gina!!!!

  40. Am feeding this to my family and everyone is getting seconds. I have been asked to add it to my regular cooking rotation. Yay for homemade sofritto. It is better with rice than cauliflower rice, so family ate with rice, i ate it on cauliflower. Sour cream made it even better.

  41. To those that have sensitivities to MSG, be careful with the Sazon. The Goya brand, for example, has a lot of MSG… and that’s a major migraine trigger for me. Just an FYI.

  42. Very good! I forgot to put the olives and brine in and had to improvise with the spices (I pretty much had all needed to make Sazon) but it really was tasty! I will be sharing it with my 6 week Cross-fit challenge team members!

  43. I tried this tonight, what a hit with me! I’ll be making this again! I don’t like cilantro so I skipped that. I like the olives, goes well with the rest, but probably still good without. It’s not a heavy spicy dish. I might add more of the onions, garlic, red pepper and double the tomato paste next time. I do love the cauliflower “rice”, my first time using it, and not a super cauliflower taste, very subtle.
    The chicken came out very tender and delicious. It’s a delicate recipe, so good!

  44. Do you have a recipe using cauliflower rice for a spin on arroz con gandules? If not, how can I change this recipe to make just the “rice” without the chicken?

  45. I was disappointed by this recipe. The cauliflower tasted like cardboard and the whole dish wasn’t very flavourful. Perhaps using fresh cauliflower rice and using more seasoning would improve this recipe.

  46. Making this in the crock pot today. I will add the cauliflower and olives at the end. I’m optimistic. It smells fantastic already.

  47. I made this tonight. It is SO GOOD! I’m not a fan of chicken legs so I just substituted with some chicken tenderloins, which brought down the points, otherwise followed the recipe. Thank you so much for this amazing recipe:)

  48. This was AMAZING!!!  Thank you!!

    What other veggies would you recommend adding?  We added spinach and that was great, but maybe something else?!

    Also, I couldn’t find Sazon (3 stores later …) but read somewhere to use turmeric.  Your thoughts?


    • You can add whatever veggies you like! You can always make your own sazon!

  49. This was AMAZING!!!  Thank you!!

    What other veggies would you recommend adding?  We added spinach and that was great, but maybe something else?!


  50. My friend Gina. I hope you see this. After several stops,at several stores on different days in search of Arroz/Sazon seasoning..I think I may have found I went to a new mex store,and showed them my notes..I picked up a packet of ACHIOTE MOLIDO, GROUND ANNATO. IS THIS the spice needed? I really want to make this dish,but if this is not the right spice,then I won’t use it and just take it as a loss…it was very cheap. Pls. advise,I know your a busy woman…and I do appreciate your time. Honest I do. Rj aka blueskies

  51. i’ve made this three times now and it’s awesome every time! it’s a fail proof recipe. this time, i used white wine instead of water and it definitely made it even better! thank you!

  52. Gina,
    I’m working at meal prepping more to make my week go more smoothly. Do you think that I could make this recipe up to the point where I add the riced veggies and then store it in the fridge and finish it right before eating? Or would storing the chicken legs in the liquid cause problems?

    I’m worried that if I make the entire recipe ahead of time it will get mushy when I reheat it later in the week.


  53. I was wondering if I could prep the recipe up to the point (Step 4) where you add the cauliflower rice and refrigerate it until later and then put it back in the skillet and finish it off?

  54. Made this tonight & I was extremely surprised at how GOOD this was!!!!! Many thanks fo the yumminess 🙂

  55. I was surprised at the number of calories this dish is estimated to have. What brings it up so high? I looked through the items and couldn’t get back there. Would you estimate more than 100 calories per skinless drumstick alone? Even with that I can’t get to 476.

  56. I made this with chicken breasts for dinner last night and it was fantastic. Even my picky husband who avoids more “exotic” spices like tumeric really enjoyed the meal. Another great recipe from Skinnytaste…thank you!

  57. I made this tonight, subbed the drumsticks for tenderloins, added a dollop of sour cream and cut up fresh habaneros…DELICIOUS!

  58. Gina – I have been making your recipes for a few years and I have to tell you, I’ve never once been disappointed! This recipe is no exception. I love Spanish food but the carbs kill me, this is unbelievable! 

    Your biggest fan-


  59. This was an amazing dish…it was so good that my husband which hates cauliflower ate it. At first I told him it was a short grain rice and he even had seconds….after he was done I told him it was cauliflower and he still loved it! My mother loved it as well. Will be making this over and over again. The recipe is perfect just the way it is did not have to change a thing. Thank you!

  60. I don’t like olives so I used capers and oh my gosh this is so good!! It’s so much easier to eat healthy when it tastes like this. Thank you!

  61. I made this tonight and it was delicious. I will definitely be making this again. The only change I made was using boneless, skinless thighs rather than drumsticks.

  62. Made this with tenderloins instead of legs…not a fan of legs. DELISH!! 

  63. How would making a head of cauliflower into the rice change this recipe instead of having it already riced in a bag?

  64. This recipe was delicious!!! I substituted chicken cutlets and made the sazon. If I wanted to make the dish spicier would you add ? to the Sazon or add a fresh spice pepper to the chopped veggies? The frozen Veggie Rice was a huge hit.  Thank you

  65. Made this dish, so flavorful and delish . Reminded me of my childhood. It is truly a great reecipe!!!! My kids didn’t even know it wasn’t rice. I will do again for sure.

  66. I have been following your recipes for about a year now. I have to say this dish is amazing. It is full of so much flavor. I was amazed at how it really tasted like arroz con pollo. I followed the recipe exact and it was spot on. I shared the recipe with everyone I know. Because this right here will be a staple in my house. Thank you so much Gina. Wishing you continued success!!! 

  67. I made this for dinner tonight and it is delicious. I’ll be making this again! Thanks!

  68. This looks wonderful! I am trying to eat lower carb and eventually will transition to Paleo, but for now I am just trying to avoid grains, white sugar, etc.

    I look forward to trying this recipe as is right now…I get my frozen cauli rice in bulk from Sam’s and will just add some carrots/peas.
    Can other cuts of chicken be used (my husband doesn’t normally care for bone-in) or is there an instant pot version?

  69. This recipe is absolutely amazing! Made it today and I can’t get enough of it!

  70. Gina, Did you mean the portion size to be one cup or two? The cauliflower has 4 cups in a bag, 5 carbs per cup. It seems like one cup should have less than 19 carbs. I thought i would clarify this but either way this recipe is a keeper!!

  71. This was delicious and I am a little snobby about my arroz!!! The best part is that my husband, who HATES cauliflower and has to eat low carb, liked it too. To be fair I did “ease” him into it my mixing the cauliflower 50-50 with white ice, but he couldn’t tell at all!!! It was a hit! Oh, and I was out of sazon so I made that recipe too and it also was perfect!

  72. I made this last night and it was delish! But I can’t figure out where the 9 Smart Points comes from? There really isn’t much chicken on a drumstick and they are skinless. What am I missing?

    Thanks for the recipe!!

  73. Made a double recipe, and so glad I did!  It is delicious!!

  74. Thanks Gina, I kept reading the recipe and thinking I’m not seeing that many carbs in here. lol

  75. The amount of carbs listed per serving is 1905g. Is this an error? 

  76. Made this tonight & it was DELICIOUS,

  77. How many ounces of cooked meat, for each serving, if off bone did you use in nutrition calculation? Thanks
    Around 4? Enjoy using your recipe for Sazon seasoning too. Excellent recipe and can’t wait to have it again.

  78. Hi! The recipe ingredients neither call for garlic powder nor oregano yet is included in Step 1? 

  79. Excellent. Going to double next time for left overs. Another perfect recipe. How do you do it?! Thank you.

  80. Thank you all for letting me know about the Smart Points. The nutritional info has been updated, I incorrectly had it for 4 servings instead of 2. Hope you all enjoy!

  81. Made this last night. It was easy and delicious. But when I created the custom recipe on the WW app, the points total 8 per serving. I’m checking to be sure I haven’t entered anything incorrectly, but I used olive oil spray, so I’m thinking it should have been even less. Anyway, great, flavorful recipe!!

  82. Hi Gina! I’m not a fan of drumsticks, so I plan on using chicken breasts instead. Would the cook time of 30 mins still be the same? I feel that the breasts will most likely cook faster than the drumsticks.

    Thanks for this and all of your wonderful recipes 🙂

  83. This is so delicious. My husband inhaled it! Thank you!

  84. Making this dish tonight. Will let you know how it turns out.

  85. Hi Gina,
    I made this last night and my husband and I loved it.  It was a quick, delicious meal, and we really liked the riced cauliflower medley.  I plan on making the recipe again this week!  We are trying to eat less carbs, and I didn’t know about the Green Giant riced cauliflower until I saw this recipe.  Thanks for all the inspiration to eat healthier!

  86. Gina, I just calculated this in the WW recipe builder and it’s coming out at 8SP, not 5SP, and I used the “Green Giant Riced Veggies- Cauliflower and Broccoli”, not even the medley option. Did you mean for it to be 4 servings? That comes out to the right SmartPoints of 5, but 2 servings makes it 8 SmartPoints. Would love your guidance here.

    The ‘chicken drumstick, skinless with bone, raw’ came out as 9 SP for four drumsticks. That’s where I’m thinking the extra points come from.

    Thank you in advance!

  87. Made this tonight. So easy and absolutely delicious! I will be making this again to be sure. Thank you!

  88. Where do you buy Sazon?  Would Whole Foods have it?  Thank you!

  89. Would this double well? We are a family of four and would need at least 6-8 drumsticks and probably double the rices veggies. Other than using a larger skillet, any other thoughts on how best to double this recipe? 

  90. This is now my favorite new recipe! The best 5 points ever! My store didn’t have skinless drumsticks, so I had to remove the skin myself, and that takes some time. My store didn’t have the GG medley, just plain riced cauliflower, so I just added a chopped carrot and 1/3 cup frozen peas to the garlic, pepper and onion. I always keep Sazon on hand, and this is the perfect use for it. I am a rice lover, but hate the points. Never thought rice cauliflower would be as satisfying, but it absolutely is! Thanks again, Gina!

  91. If I substitute capers, would the caper brine add flavor?

  92. This was amazing!!! So good in fact that my dog decided she needed the leftover rice! Stolen off the counter when I left the room. Making this again for sure! I did swap capers. I don’t have or like olives.

  93. Gina…Your recipes are such a blessing.

    I had a question on this one. When I put the values or if I do recipe build in WW app I get 8 pts. Not sure if I am missing something?


    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      • That’s what I did. I wish I could screenshot and share with you. Before I cook any of your recipes (and I cook a lot of them because they are so delicious and easy!!) I calculate them in the recipe builder and save them so I can refer back to them and track them again when I make them. But this time, it came out as 8SP not 5SP via recipe builder. 

      • To follow up my comment, here is the link to the Recipe Builder – just below – (I commented below yesterday about this but it says my comment is still awaiting moderation). If you’re signed into then you should be able to see this link in recipe builder.

        I don’t believe it’s the veggies that’s pushing this up to 8SP, I’m 99% sure it’s the chicken drumsticks since they are counted as 9SP for four (bone-in, skinless, raw) as part of the recipe.

        If I change it to chicken drumsticks, but specifically skinless AND boneless at 4oz, not 4 items, it brings it down to 5SP.

        Would love your guidance since it’s 3SP off (8SP instead of 5SP) if making according to the recipe!

        Recipe Builder Link:

    • Mine did the same thing and like Ashleigh I re-create the entire recipe in the Recipe builder on the WW app, this is the first time it’s come out to so drastically different. I will probably transition this to a chicken breast to lower the points next time! Trying this tonight!

    • Same I did the recipe builder and I received 8 pts. It’s not 0 pts veggies that are adding up. No worries. The dish is amazing and I tracked for 8 Pts. I’ve built other recipes on the site and also used the nutrition values and received the same points as posted. Even the day I posted this question I tried 3 or 4 just to make sure I wasn’t​ messing anything up.

      Trust I still rely on this page for great recipes and my husband is always asking for new Skinny Taste meals.

  94. Made this tonight. It was fantastic!!!

  95. Made this for my “dinner” this week and it is fantastic. I used chicken thighs since that’s what I had on hand. I also made the sazón with tumeric and turned out great.  I really liked the extra pop of flavor with the green olives!  I also used the planes riced cauliflower and still turned out great.  

  96. Hi Gina!!I bought frozen riced cauliflower.Do I defrost or cook the cauliflower before?TIA I have been telling everyone I meet to go to your web site for the last 7 years????I am never disappointed!!!!

  97. Made this last night and the flavor is amazing!!!! I added some fresh spinach and zucchini  to it.  Will definitely make it again!

  98. Made this tonight and it was delish. Dare I say better than an original arroz con pollo. ???? This will be a regular on the menu at my home. Thank you so much!!! ????

  99. Do you know what supermarket carries the green giant frozen riced veggies? I live in Oceanside, NY as well 🙂

  100. My mouth is watering! I can’t wait to make this!

  101. Anyone have ideas on how to modify this for the Instant Pot? I have chicken breasts and the riced veggies- would like to try this!

  102. Made this tonight with chicken thighs without the sazon spice. It was delicious. Will definitely be using the cauliflower rice again.

  103. Made this tonight and shared it already with my WW group. Honestly you could eat the whole pot with the same S,art point value as a frozen dinner! Pretty tasty I may substitute boneless chicken thighs next time and recalculate the points.. I think it would be food with shrimp too! Thanks!

  104. Gina…have you made anything yet with the riced broccoli? I’ve bought some, and now I don’t know what to do with it. Thanks.

  105. This looks amazing and I can’t wait to try it!! Quick question – why wipe out the pan after cooking the chicken? 🙂

  106. Made this last night! It was delicious and super easy. I used a meat thermometer and wound up not needing to cook the chicken for the full 30 minutes. Didn’t have the Sazon so I made it (with turmeric) and it worked out. Flavorful even though I accidentally left out the olives. Guess I’ll have to make it again!

  107. Hello Gina. This recipes looks amazing! Unfortunately, Green Giant has not yet brought these yummy products to Canada. I submitted a form online requesting Green Giant to please please start shippping to Canadian stores. :). Then I will definitely try this recipe. 

  108. Thanks Gina for the tip on the Giants riced veggies, will check for it. Think it would be great in a curry chicken dish too…next up.

  109. OMG! This looks absolutely amazing! I can not wait to try it! And I can’t wait to go out and buy those frozen riced veggies, it will make dinner time cooking a breeze! I have been using your recipes for almost two months and (along with exercise) I have lost 20 pounds so far!

  110. This looks AMAZING!!! I’ve been wanting to try riced veggies and this looks like the perfect recipe to try it with. Quick question…where did you get that pan that you use? I LOVE it!

  111. Oh. My. Goodness. This looks fabulous. I’m making it tonight! There was a coupon for Green Giant’s new riced veggies in our Sunday paper this week — I had already clipped it and had the riced cauliflower medley on my grocery list for after-work shopping today. I will print out copies of your recipe to share with my Weight Watchers class on Saturday, too! Thank you, Gina!

  112. Awe, arroz con pollo was my dad’s signature dish! I am making this tonight in honor of him and because it looks amazing.

  113. This recipe looks great. Since it is for 2 servings (2 people), I’d like it to be for 4 servings (4 people). Should I just double every ingredient? Thanks

  114. Hi Gina, I’m in Canada where they don’t sell riced vegetables. Would I simply substitute with 12oz cauliflower, riced in the food processor? Is there anything that needs to be done differently in the recipe?

  115. Gina, This looks so good. It is on the menu for Sunday Dinner.

  116. Do I add the rices cauliflower medley frozen? Or should it be heated first?

  117. OMG I have to make this!

  118. What makes it so red, that little bit of tomato paste???

  119. You just took the latin skinny cooking to a WHOLE NEW LEVEL! GOOOOOO GINA!!!!!!!!!!!! 

  120. Not a big dark meat fan in our house, would breast on the bone work the same way?

  121. Love this! Would this recipe work well if I subbed in chicken breast instead of drumsticks? 

    • I hope so! I’m about to! Lol

    • Update: Made the dish with drumsticks as written. The whole thing was delicious and had amazing flavor! If I were to make again though, I think I would prefer to use chicken breast just to have a bit leaner of an option. Also used the homemade Sazon seasoning recipe and it was so good. Will use again!

  122. Gina, this is the perfect weeknight dish! I am in love with the Green Giant veggies and cant wait to try this to lighten up on carbs, but not skimp on flavor.

  123. This looks so delicious! Can’t wait to try it 🙂

  124. I don’t care for chicken drumsticks. Could chicken breast be substituted, and how would that affect the calories?

  125. HI Gina! I love this idea! I make homemade sofrito – I could just use that instead of the onions/garlic/cilantro separately right? Thanks!

  126. Just e-mailed this recipe to myself! Can’t wait to make it, I love arroz con pollo! 

  127. This recipe looks amazing! I can’t wait to make it. My fiance unfortunately hates olives. Would you recommend a good substitution?

  128. My grandma use to make me Spanish rice when I went over to her house. I LOVED it. I’ll have to try your recipe! The chicken looks amazing.