A classic arroz con pollo recipe made with riced cauliflower instead of rice! Low carb, quick, easy, and flavorful weeknight meal for any day of the week!
Heat olive oil over medium-high heat. Add onion and cook until translucent about 1-2 min. Add garlic and sauté for about 30 sec. Next, add the red pepper and chicken breast. Cook for 5 min until chicken is almost cooked.
Stir in tomato sauce, chicken broth, peas, pimientos, oregano, cumin, salt and pepper. Add riced cauliflower and mix to combine. Bring to a boil then reduce heat to medium. Simmer uncovered for 3-5 min until chicken is fully cooked.