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

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

2 Servings, 430 Calories/Serving

25–40 Minutes

Red rice, or arroz rojo, is a staple in Mexican cuisine—and for good reason. This flavorful dish gets its stunning red color from umami-rich tomato paste, sweet smoked paprika, and our aromatic sofrito. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • Your choice of protein
  • 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
  • Sunbasket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)
Ingredient IQ

Just as the French do with mirepoix, the Germans with Suppengrün, and the Cajuns with their holy trinity, Mexican cooks turn to sofrito as the foundation for countless dishes. Sofrito is typically a trio of onion, garlic, and tomato. Our house-made version also includes cilantro, roasted red peppers, parsley, and dried Mexican oregano.

Nutrition per serving

Calories: 430, Protein: 39g (78% DV), Fiber: 9g (36% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 260mg (11% DV), Carbohydrates: 30g (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 your protein

  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut into 1-inch pieces. Season lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces. Season with salt and pepper.
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces into 1-inch chunks. Season with salt and pepper.

2

Cook your protein

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

3

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. 

4

Cook the vegetables; finish the dish

In the same pan used for your protein, 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 cauliflower “rice,” tomatoes, sofrito, and ½ cup [1 cup] water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 4 minutes. Stir in your protein and any accumulated juices and cook until the protein is heated through and the cauliflower is just tender, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer your protein 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.