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Cauliflower Arroz con Pollo

Mexican chicken and rice made with cauliflower rice and loaded with vegetables.
Course: Main Course
Cuisine: Mexican
Keyword: arroz con pollo, cauliflower rice, whole30
Servings: 4 servings


  • 1 lb chicken thighs *see note
  • 1 pkg frozen cauliflower rice (10-12 oz.)
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 cup frozen mixed vegetables thawed and drained **See note.
  • ½ cup tomato sauce can sub ¼ cup tomato paste
  • ½ cup chicken broth
  • ¼ tsp coriander
  • ½ tsp cumin
  • 1 tsp salt divided. Adjust to taste.
  • ¼ tsp black pepper
  • 1 tbsp olive oil


  • Place a skillet over medium heat and add oil.
  • Season chicken with 1/2 tsp salt, pepper, and cumin.
  • Once oil is hot add chicken and cook until browned on both sides.
  • Remove chicken and add onion and garlic.
  • Cook for a couple of minutes and add cauliflower rice.
  • Cook until the liquid has evaporated and add veggies, tomato sauce, chicken broth, coriander, and remaining salt. Stir until combined.
  • Add chicken back in and cover with lid. Cook for about 15 minutes or until all of the liquid has been absorbed.


*You can use any kind of chicken. Traditionally bone in, skin on thighs or drumsticks are used. 
**Typically a mix of green beans, peas, carrots, and corn is used. Omit corn if Whole30. Feel free to used canned veggies.