Skillet Cauliflower "Arroz" Con Pollo

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

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 or homemade sazon)

12 oz bag Green Giant Riced Cauliflower Medley

2 tablespoons pitted green olives (1 tablespoon brine)

Directions

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 Size: 2 drumsticks, 1 cup vegg
• Calories: 470 kcal
• Total Fat: 19.5 g
• Saturated Fat: 3.5 g
• Cholesterol: 218 mg
• Sodium: 978 mg
• Total Carbohydrate: 19.5 g
• Dietary Fiber: 5.5 g
• Total Sugars: 5 g
• Protein: 52.5 g