Mexican chicken and cauliflower “rice” with sweet peppers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mexican chicken and cauliflower “rice” with sweet peppers

Paleo, Diabetes-Friendly, Mediterranean, Lean & Clean, Gluten-Free, Soy-Free, Family-Friendly, Dairy-Free, Carb-Conscious

2 Servings, 440 Calories/Serving

25–40 Minutes

Inspired by Mexican red rice, or arroz rojo, this paleo-friendly dish is bursting with color and flavor—from bright vegetables to our aromatic sofrito

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless skinless chicken breast strips
  • 1 organic yellow onion
  • 6 ounces organic sweet mini peppers
  • ½ head organic cauliflower
  • 1 tablespoon tomato paste
  • 2 teaspoons sweet smoked paprika
  • 1 cup diced tomatoes
  • Sun Basket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)

Nutrition per serving

Calories: 440, Protein: 38g (76% DV), Fiber: 9g (36% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 3.5g (18% DV), Cholesterol: 105mg (35% DV), Sodium: 510mg (21% DV), Carbohydrates: 31g (10% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Cut the chicken strips into 1-inch pieces. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stems from the sweet mini peppers, shake out any seeds, and cut the peppers crosswise into ¼-inch-thick rings.
  • Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 

3

Cook the vegetables; finish the dish

In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Stir in the tomato paste, sweet smoked paprika, and sweet mini peppers and cook until the tomato paste starts to brown and the peppers start to soften, about 1 minute. 

Add the chicken and any accumulated juices, cauliflower “rice,” tomatoes, sofrito, and ¾ cup [1½ cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the cauliflower is crisp-tender, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken and cauliflower “rice” to individual bowls and serve.

Kids Can!
  • Measure the onion.
  • Shake out the seeds from the peppers.
  • Measure the water for the cauliflower “rice.” 
  • Time the cooking.