Keto Arroz de Tomate

Discover a low-carb twist on a Portuguese classic with this flavorful Keto Arroz de Tomate! Made with grated cauliflower instead of traditional rice, this dish is a perfect keto-friendly alternative packed with bold tomato flavor and vibrant spices. Simmered in a rich blend of tomato paste, juicy diced tomatoes, and savory chicken broth, the "rice" is then tossed with sautéed onions, garlic, and smoky paprika for an irresistible depth of flavor. Topped with fresh parsley and ready in just 40 minutes, this wholesome recipe is ideal for weeknight dinners or as a hearty side dish. Whether you’re sticking to your keto goals or simply looking for a lighter take on a comforting favorite, this one-pot wonder will delight your taste buds without compromising your lifestyle!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower, grated
• 3 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons Tomato paste
• 1.5 cups Diced tomatoes, fresh or canned
• 0.5 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower head, and cut into large chunks. Use a grater or food processor to grate the cauliflower into rice-sized pieces. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the tomato paste to the skillet, mixing it with the onions and garlic, and let it cook for about 2 minutes.

Step 5

Stir in the diced tomatoes and the chicken broth, mixing well.

Step 6

Season the mixture with salt, black pepper, and paprika. Bring to a simmer and let it cook for 5 minutes to allow the flavors to meld.

Step 7

In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the grated cauliflower and sauté for about 5 minutes until it's just tender but not mushy.

Step 8

Once the cauliflower rice is ready, combine it with the tomato mixture. Stir thoroughly to ensure the cauliflower is well coated with the sauce.

Step 9

Continue to cook the combined mixture for another 5 minutes, allowing the flavors to blend together.

Step 10

Remove from heat, sprinkle the chopped fresh parsley over the top, and serve hot.

Nutrition Facts

Serving size	(710.5g)

Amount per serving	% Daily Value*
Calories	571.2

Total Fat 43.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2709.0mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 10.6g	0%
Total Sugars 23.1g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 138.9mg	0%
Iron 4.9mg	0%
Potassium 1814.0mg	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: 65.0%

Protein: 6.7%

Carbs: 28.2%