Mexican cauliflower arroz con pollo is a healthy twist on classic chicken and rice. This version replaces rice with cauliflower rice while keeping plenty of flavor and vegetables.
Mexican Cauliflower Arroz Con Pollo
We’re nearing the end of our 30-day Whole30, and over the past weeks I’ve enjoyed testing new recipes and adapting favorites to be healthier. This Mexican cauliflower arroz con pollo is one of those adaptations: a lighter, vegetable-forward take on arroz con pollo that swaps rice for cauliflower rice and uses low-sodium broth to keep the seasoning balanced.
On my first attempt I found the dish too salty — cauliflower doesn’t absorb salt like rice does — so I adjusted the seasoning and switched to low-sodium chicken broth. The improvements made a big difference, and after a couple of tweaks the recipe came together with great texture and well-rounded flavor.
How to Make Mexican Cauliflower Arroz Con Pollo
Start by washing, drying, and trimming 2 ½ pounds of chicken thighs. Season them with salt, pepper, garlic powder, and oregano.
Heat 2 tablespoons of olive oil in a large skillet. When the oil is hot, brown the chicken on both sides for about 10 minutes, then remove the pieces from the pan and set aside.
In the same skillet, sauté the diced onion, minced garlic, and diced red bell pepper until soft and fragrant. This builds the aromatic base for the dish.
Stir in 1 cup crushed tomatoes, 1 cup low-sodium chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon safflower petals (or a pinch of saffron if preferred). Bring the mixture to a boil to blend the flavors.
Tip: Using low-sodium chicken broth and reducing added salt prevents the cauliflower from making the dish taste overly salty.
Return the browned chicken to the pan. Cover and simmer for 30 minutes, or until the chicken is tender. About five minutes before the end of cooking, add the diced carrots so they cook through but remain slightly firm.
When the chicken is done, remove it from the pan again and add two bags of frozen cauliflower rice (or the equivalent from two heads of fresh riced cauliflower), 1 cup frozen chopped green beans, and ¼ cup chicken broth. I prefer frozen cauliflower rice for convenience, but fresh riced cauliflower works equally well.
Note: If using fresh green beans, blanch them first. Avoid canned green beans — their stronger flavor can overpower the dish.
Cover the pan for about five minutes to allow the cauliflower rice and green beans to heat through and soften, stirring occasionally to combine the ingredients evenly.
Finish by stirring in 3 tablespoons of chopped green olives, which add a bright, briny contrast, then arrange the chicken back on top and let everything meld for a minute before serving.
Serve warm. This Mexican cauliflower arroz con pollo is a satisfying, veggie-packed meal that keeps the familiar flavors of arroz con pollo while cutting carbs and boosting vegetables.
Have you transformed a favorite recipe into a healthier version? Share your ideas or leave a comment below.
Recipe
Mexican Cauliflower Arroz Con Pollo (Chicken with Rice)
by Gemma Aguayo-Murphy
Ingredients
- 2 ½ lbs chicken thighs
- 1 diced garlic clove
- ½ diced onion
- ½ diced red bell pepper
- 1 cup crushed tomatoes
- 1 cup diced carrots
- 1 cup chopped frozen green beans
- 2 bags cauliflower rice (or 2 heads of riced cauliflower)
- 3 tablespoon chopped green olives
- 1 ¼ low sodium chicken broth (divided)
- ¼ teaspoon safflower petals
- ¼ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- 2 tablespoon olive oil
Instructions
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Wash, dry, and trim 2 ½ pounds of chicken thighs. Season with salt, pepper, garlic powder, and oregano.
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Heat 2 tablespoons of olive oil in a large skillet. Brown the chicken on both sides for about 10 minutes, then remove from the pan.
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In the same skillet, sauté diced onion, minced garlic, and diced red bell pepper until soft and fragrant.
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Add crushed tomatoes, 1 cup low-sodium chicken broth, ½ teaspoon salt, ¼ teaspoon pepper, and safflower petals. Bring to a boil.
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Return the chicken to the pan, cover, and simmer for 30 minutes or until tender.
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About 5 minutes before the end of cooking, add the diced carrots.
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Remove the chicken and add 2 bags of frozen cauliflower rice, the frozen chopped green beans, and ¼ cup chicken broth to the pan.
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Cover for 5 minutes to allow the cauliflower rice and green beans to thaw and cook, stirring occasionally.
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Stir in 3 tablespoons chopped green olives and return the chicken to the pan. Serve warm.
Notes
You can substitute fresh blanched green beans for the frozen ones, but avoid canned green beans because their flavor can be overpowering.