Keto Arroz de Juane

Experience the vibrant flavors of Peru with Keto Arroz de Juane, a low-carb twist on the traditional Amazonian dish. This recipe swaps out rice for nutrient-packed cauliflower rice, simmered with creamy coconut milk, aromatic achiote paste, and warming spices like turmeric and cumin. Tender chicken breast adds a hearty protein boost, while banana leaves lend a rustic authenticity, enveloping the mixture alongside a hard-boiled egg for an elegant presentation. Steamed to perfection and garnished with fresh cilantro, this keto-friendly recipe is a feast for the senses and perfect for anyone seeking bold, tropical flavors while staying on track with their dietary goals. Perfect for dinner, this dish is as healthy as it is authentic, making it a must-try fusion of tradition and wellness.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 1 pound Chicken breast
• 3 cloves Garlic
• 0.5 medium Onion
• 1 tablespoon Achiote paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 cup Coconut milk
• 0.5 cup Keto-friendly chicken broth
• 2 large Banana leaves
• 2 whole Hard-boiled eggs
• 0.25 cup Fresh cilantro leaves

Directions

Step 1

Begin by preparing the cauliflower rice. Cut the cauliflower into florets, and pulse them in a food processor until they become a rice-like texture. Set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.

Step 3

In the same skillet, add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3 minutes.

Step 4

Stir in the achiote paste, turmeric powder, cumin powder, salt, and pepper. Cook for an additional minute to release the spices' aromas.

Step 5

Add the cauliflower rice to the skillet and stir to coat with the spice mixture.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer for about 5-7 minutes, or until the cauliflower rice is tender and the liquid is mostly absorbed.

Step 7

Return the cooked chicken to the skillet, mixing it in with the seasoned cauliflower rice.

Step 8

Take the banana leaves and run them over an open flame for a few seconds to make them pliable.

Step 9

Place half of the cauliflower rice and chicken mixture onto a banana leaf, topping with a hard-boiled egg. Fold the edges of the banana leaf over to create a secure parcel, and tie with kitchen twine to hold it together. Repeat with the remaining mixture.

Step 10

Prepare a steamer basket over boiling water. Place the banana leaf parcels in the steamer and steam over medium heat for about 20 minutes.

Step 11

Once done, carefully remove the parcels from the steamer, cut the twine, and unfold the leaves.

Step 12

Garnish the Keto Arroz de Juane with fresh cilantro leaves and serve warm. Enjoy this delicious keto-friendly adaptation of a classic Peruvian dish!

Nutrition Facts

Serving size	(1791.9g)

Amount per serving	% Daily Value*
Calories	1376.4

Total Fat 58.2g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 6.9g
Cholesterol 801.1mg	0%
Sodium 4949.5mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 32.7g
Protein 154.7g	0%

Vitamin D 100IU	0%
Calcium 344.2mg	0%
Iron 10.2mg	0%
Potassium 3910.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 43.5%

Carbs: 19.7%