Cauliflower Rice Paella with Shrimp and Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
1 medium head of cauliflower, riced
1 cup chicken breast, diced
1 cup shrimp, peeled and deveined
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon turmeric
Salt and black pepper to taste
2 tablespoons olive oil
2 cups low-sodium chicken broth
Fresh parsley, chopped for garnish
Lemon wedges for serving 
Instructions
1. Begin by preparing the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice grains. Set aside.
2. In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2 minutes until fragrant and translucent.
3. Add the diced chicken breast to the pan. Cook for 5-7 minutes until the chicken is browned and cooked through. Season with salt, black pepper, smoked paprika, turmeric, and thyme.
4. Stir in the bell pepper and green beans, cooking for another 4-5 minutes until they begin to soften.
5. Add the riced cauliflower and low-sodium chicken broth to the skillet. Mix well to ensure the cauliflower is evenly distributed throughout the mixture.
6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 10-12 minutes or until the cauliflower is tender and has absorbed most of the liquid.
7. In the last few minutes of cooking, gently fold in the shrimp, allowing them to cook until they turn pink and opaque, about 3-4 minutes.
8. Once cooked, remove from heat. Taste and adjust seasoning if necessary.
9. Serve the cauliflower rice paella hot, garnished with chopped fresh parsley and lemon wedges on the side for a burst of freshness. Enjoy your flavorful, diabetic-friendly meal.
