Mexican cauliflower arroz con pollo is a healthy twist on classic chicken with rice. This version swaps rice for cauliflower rice while staying full of flavor and loaded with vegetables.

Mexican Cauliflower Arroz Con Pollo

We’re nearing the end of a 30-day Whole30 and I’ve enjoyed experimenting with compliant recipes. Many traditional dishes adapt well to healthier versions with a few simple substitutions and small adjustments. This Mexican cauliflower arroz con pollo replaces white rice with cauliflower rice and uses low-sodium chicken broth to keep the flavors balanced while adding plenty of vegetables.

I first made this on day one of my Whole30 and, after tweaking the seasoning and technique, ended up with a version I’m proud to share. The second attempt reduced the salt and adjusted the cooking steps so the cauliflower absorbs just the right amount of flavor without becoming soggy.

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How to Make Mexican Cauliflower Arroz Con Pollo

Start by washing, drying, and trimming 2 ½ pounds of chicken thighs. Season them with salt, black pepper, garlic powder, and oregano.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, brown the chicken on both sides for about 10 minutes, then remove the pieces and set aside.

Chicken thighs for Mexican cauliflower arroz con pollo

In the same pan, add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, scraping up any browned bits from the bottom of the skillet to build flavor.

Vegetables for Mexican cauliflower arroz con pollo

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 gentle boil.

Crushed tomatoes and spices for Mexican cauliflower arroz con pollo

Note: On my first attempt the dish tasted too salty because cauliflower rice doesn’t absorb salt the way regular rice does. Using low-sodium broth and reducing added salt made a big difference in balancing the flavors.

Return the browned chicken to the pan. Cover and simmer for about 30 minutes, or until the chicken is tender and cooked through. Five minutes before the simmer time is finished, add 1 cup diced carrots so they cook until just tender.

Chicken for Mexican cauliflower arroz con pollo

When the chicken is done, remove it briefly and add 2 bags of frozen cauliflower rice (or about two heads of freshly riced cauliflower), 1 cup frozen chopped green beans, and ¼ cup chicken broth to the pan. If you prefer fresh green beans, blanch them first; avoid canned green beans because their stronger, sometimes metallic flavor can overpower the dish.

Cover the pan and cook for 5 minutes, stirring occasionally, until the cauliflower rice and green beans are heated through and tender but not mushy.

Stir in 3 tablespoons chopped green olives for a briny pop of flavor, then nestle the cooked chicken back into the pan to rewarm and meld with the sauce.

Olives for Mexican cauliflower arroz con pollo

Your Mexican cauliflower arroz con pollo is ready to serve — a lighter, vegetable-packed take on a classic comfort dish.

Have you transformed a favorite dish into a healthier version? I’d love to hear your ideas — leave a comment below.

Recipe

Mexican Cauliflower Arroz Con Pollo (Chicken with Rice)

by Gemma Aguayo-Murphy

A lighter take on arroz con pollo that swaps rice for cauliflower rice while staying rich in flavor and packed with vegetables.

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

Wash, dry, and trim the chicken thighs. Season with salt, pepper, garlic powder, and oregano.
Heat olive oil in a large skillet. Brown the chicken on both sides, about 10 minutes, then remove from the pan.
Sauté diced onion, garlic, and red bell pepper in the same pan until soft and fragrant.
Add crushed tomatoes, 1 cup low-sodium chicken broth, ½ teaspoon salt, ¼ teaspoon pepper, and safflower petals. Bring to a boil.
Return the chicken to the pan, cover, and simmer 30 minutes until tender.
Add the carrots about 5 minutes before the simmer time ends so they become tender but still hold their shape.
Remove the chicken and stir in the cauliflower rice, frozen green beans, and ¼ cup chicken broth. If using fresh riced cauliflower, adjust timing so it doesn’t overcook.
Cover for 5 minutes, stirring occasionally, until the cauliflower and green beans are heated through.
Stir in chopped green olives and return the chicken to the pan to rewarm. Serve hot.

Notes

Using low-sodium chicken broth helps prevent the dish from becoming too salty, since cauliflower rice absorbs less salt than regular rice.

Fresh green beans can be used if blanched first. Avoid canned green beans, which can alter the dish’s flavor.

Did you try this recipe?Leave a comment and rating below or mention @everydaylatina on Instagram!