Paleo Arroz de Tomate

Transform your weeknight meals with this vibrant and healthy Paleo Arroz de Tomate—a low-carb spin on the classic Portuguese tomato rice. This recipe swaps traditional rice for nutrient-packed cauliflower rice, creating a wholesome, grain-free dish bursting with flavor. Freshly puréed tomatoes bring a rich and tangy base, complemented by sautéed garlic, onions, and a touch of smoky paprika for depth. A medley of vegetables like red bell pepper and aromatic herbs like basil take this dish to the next level, making it a guilt-free, paleo-friendly option that doesn’t compromise on taste. Ready in just 45 minutes, it’s perfect as a savory side or a light main course. Feed your craving for comfort food while staying on track with this delicious cauliflower rice recipe!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium fresh tomatoes
• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 large onion
• 3 large garlic cloves
• 1 medium red bell pepper
• 1 cup chicken or vegetable broth
• 6 fresh basil leaves
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano

Directions

Step 1

Start by preparing the tomato purée. Slice an 'X' on the bottom of each tomato using a sharp knife. Place the tomatoes in a pot of boiling water for 1-2 minutes until the skin starts to peel back. Remove the tomatoes and place them in a bowl of ice water to cool.

Step 2

Once cool, peel the tomatoes and remove the seeds. Blend the flesh in a blender until smooth, then set aside.

Step 3

Chop the cauliflower head into florets. Place them in a food processor and pulse until the cauliflower resembles rice grains. Depending on the size of your processor, you might need to do this in batches. Set the cauliflower rice aside.

Step 4

Heat the olive oil in a large skillet over medium heat.

Step 5

Finely chop the onion and mince the garlic cloves.

Step 6

Add the onion and garlic to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 7

Dice the red bell pepper and add it to the skillet, cooking for another 5 minutes.

Step 8

Pour the tomato purée into the skillet, stirring to combine with the vegetables.

Step 9

Add the chicken or vegetable broth, sea salt, black pepper, smoked paprika, and dried oregano. Stir well to combine all ingredients.

Step 10

Bring the mixture to a simmer, then let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 11

Add the cauliflower rice to the tomato mixture, stirring to ensure it's fully coated with the sauce.

Step 12

Continue to cook the cauliflower rice in the sauce for another 5-7 minutes until just tender.

Step 13

Taste and adjust any seasonings as desired.

Step 14

Remove from heat and garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2141.6g)

Amount per serving	% Daily Value*
Calories	816.7

Total Fat 34.5g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 3277.2mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 39.0g	0%
Total Sugars 42.9g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 718.0mg	0%
Iron 16.4mg	0%
Potassium 5348.9mg	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: 35.3%

Protein: 16.7%

Carbs: 48.0%