Low Carb Arroz Imperial

Discover a delicious twist on a traditional Cuban favorite with this **Low Carb Arroz Imperial** recipe! By swapping out rice for cauliflower, this dish offers all the rich flavors of the classic without the carbs, making it perfect for keto and low-carb diets. Juicy shredded chicken is simmered in a savory mix of garlic, onions, bell peppers, tomato paste, and a splash of white wine, then layered with creamy mayonnaise, green peas, and rich cheddar cheese. Baked to golden, bubbly perfection, this casserole-style meal is as comforting as it is nutritious. Ready in just over an hour, it's ideal for weeknight dinners or meal prepping, offering hearty portions that are packed with flavor. Elevate your low-carb kitchen with this irresistible centerpiece dish!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 large head Cauliflower
• 1 pound Chicken breast
• 2 cups Chicken stock
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 large, chopped Bell pepper
• 2 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 0.5 cup Dry white wine
• 0.5 cup Mayonnaise
• 1 cup, shredded Cheddar cheese
• 0.5 cup Green peas
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture.

Step 2

In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onions, garlic, and bell pepper until onions are translucent.

Step 3

Add the chicken breast to the pan and cook until no longer pink, about 8 minutes. Remove the chicken and shred using two forks.

Step 4

In the same pan, add the remaining tablespoon of olive oil and the cauliflower rice. Cook for 5-7 minutes until the cauliflower is tender.

Step 5

Add the tomato paste and dry white wine to the cauliflower rice. Stir to combine well, cooking for another 2 minutes.

Step 6

Return the shredded chicken to the pan, add chicken stock, salt, and black pepper. Stir everything well.

Step 7

Mix in the green peas and let the mixture simmer on low for 5 minutes.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

In a baking dish, spread half of the cauliflower and chicken mixture evenly.

Step 10

Spread half of the mayonnaise over the mixture, then sprinkle half of the shredded cheddar cheese.

Step 11

Repeat the layers with the remaining cauliflower mixture, mayonnaise, and top with the remaining cheddar cheese.

Step 12

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 13

Let it cool for a few minutes before serving.

Nutrition Facts

Serving size	(2813.5g)

Amount per serving	% Daily Value*
Calories	2927.5

Total Fat 173.9g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 644.2mg	0%
Sodium 6570.3mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 28.2g	0%
Total Sugars 38.9g
Protein 202.4g	0%

Vitamin D 0IU	0%
Calcium 868.5mg	0%
Iron 12.5mg	0%
Potassium 5338.0mg	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: 54.2%

Protein: 28.0%

Carbs: 17.7%