Mexican Paella with Cauliflower Rice

Ingredients

• 1 pound chorizo sausage
• 1 skinless , boneless chicken breast, chopped
• 3 cups cauliflower rice , divided
• 1 medium onion , diced
• 1 large yellow or orange bell pepper , seeded and chopped
• 1 pinch salt
• ground black pepper to taste
• 3 cloves garlic , finely minced
• 1 can Hunt's® Diced Tomatoes , 14.5 ounce
• 2 large bay leaves
• 1.5 teaspoons fresh thyme leaves
• 0.5 teaspoons crushed saffron threads
• 0.5 teaspoons dried basil
• 0.5 cups water
• 2 tablespoons tomato paste
• 2 cubess chicken bouillon
• 1 cup frozen peas
• 3 frozens tilapia fillets

Instructions

1. 1

   Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.

2. 2

   Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.

3. 3

   Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.

4. 4

   Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.

5. 5

   Place the paella pan in the center of the table and serve.