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
CUISINE: Latin
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!

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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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198 comments

  1. 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.

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

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

  4. 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.

  5. 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?

  6. Good recipe—added Adobo seasoning.

  7. 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.

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

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

  10. 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

  11. 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..:. 

  12.  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.

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

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

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

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

  17. 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

  18. 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.

  19. 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!

  20. 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!