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Mexican Paella with Cauliflower Rice

Mexican Paella with Cauliflower Rice


"A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner."
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55 m servings 368 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.
  2. Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.
  3. Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
  4. Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.
  5. Serve from the pot at the table!


  • Cook's Notes:
  • For cauliflower rice, either purchase as such, or to make your own, remove outer leaves from cauliflower, cut into flowerets (removing most of the thick core), and place into food processor. Blend for 30 seconds or so, until cauliflower resembles fine rice. You may also grate the raw cauliflower on a coarse grater.
  • When stir-frying the cauliflower rice, do not remove any of the grease in the pot left from the sausage and chicken…there shouldn't be much grease anyway, but what is left will help to harden the cauliflower into a nice toasty crust, very similar to the best part of traditional paella with rice, where the rice is seared and sticks to the bottom of the pan.
  • Use spicy Mexican chorizo!! This provides a good amount of the flavor and seasoning to the dish, which is why there are small amounts of herbs used in this recipe.
  • Splitting the cauliflower rice into 2 cups and then 1 cup as separate additions adds different textures and depth to the dish.

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Read all reviews 2
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Shredding cauliflower is extremely messy and I was unhappy to begin with. But this dish is surprisingly delicious. I used honey garlic pepperoni, instead of chorizo. So good!

Such an easy one-pot meal...faux carbs (via cauliflower rice) and everything. Also makes a beautiful presentation!