Low Carb Spanish-Style Cauliflower Rice

local_grocery_store Ingredients

• 1 head cauliflower, riced (approx. 4 cups)
• 1 lb shrimp, peeled and deveined
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 oz chorizo, sliced

restaurant_menu Method

1. 1.Heat a large skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. 2.Add the chicken to the skillet and cook until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
3. 3.Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes. Remove from the skillet and set aside.
4. 4.Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes. Add the cauliflower rice to the skillet and cook until tender, about 5-6 minutes.
5. 5.Add the saffron, smoked paprika, and chicken broth to the skillet. Stir to combine and bring to a simmer. Add the chorizo, chicken, and shrimp to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until everything is heated through.
6. 6.Garnish with fresh parsley and serve.

lightbulb_outline Tips

• chevron_rightIf you don't have fresh cauliflower, you can use frozen cauliflower rice instead.
• chevron_rightFeel free to add any additional vegetables you like, such as bell peppers or peas.