Spiralized Golden Beet Arroz con Pollo

gluten freemeat & poultrypaleo
Spiralized Golden Beet Arroz con Pollo

We substitute spiralized golden beets that have been pulsed into rice here for traditional rice in this healthy, low-carb twist on arroz con pollo. With the same great flavors and ingredients (except for rice!), you’ll love this vegetable packed dish.

Spiralized Golden Beet Arroz con Pollo

Spiralized Golden Beet Arroz con Pollo

Arroz con pollo is a traditional Spanish and Latin American dish that literally translated to “rice with chicken.” Typically, it’s made with chicken, rice, peas, tomatoes, bell peppers, garlic, and some seasonings. It’s one of those comforting dishes that you find yourself going for seconds.

Spiralized Golden Beet Arroz con Pollo

This is one of my husband’s favorite meals of mine, because it brings him back to his home roots in Puerto Rico, where he ate a lot of chicken and rice. This version uses spiralized golden beets that have been pulsed in a food processor to make rice-like bits which can be treated like rice!

What I love about using golden beets here (aside from the gorgeous color) is that they absorb the juices in this dish so well and create a juicier flavor with every bite. Golden beets are packed with vitamins and minerals, so every bite is also a nutritional boost.

Spiralized Golden Beet Arroz con Pollo

This dish actually saves well in the fridge or freezer, so make it on your next meal prep day! And I wouldn’t recommend using red beets, stick to golden beets (for color and flavor.) Other than that, this one pan dish is guaranteed to wow even the most scrupulous of veggie rice dishes!

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Nutritional Information & Recipe

Spiralized Golden Beet Arroz con Pollo

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 4

Ingredients

  • For the chicken:
  • 1.25 pounds bone-in chicken combination of legs, breasts and thighs
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/4 cup chicken broth as needed
  • For the rice mixture:
  • 4 golden beets peeled, Blade D
  • 1 medium yellow onion diced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 2 large garlic cloves minced
  • 1 14.5 oz can diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 cup defrosted peas

Instructions

  • Place the chicken in a plastic bag along with the paprika, onion powder, garlic powder, and cumin. Shake the bag to coat the chicken.
  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt and pepper. Cook the chicken until browned on all sides and no pink is showing, about 5 minutes per side. Add the chicken broth as the pan dries and the chicken starts to stick. Using tongs, transfer the chicken to a plate and set aside.
  • While chicken cooks, place the beet noodles into a food processor and pulse until rice-like. You may have to do this in batches. Set aside.
  • Add the onions, bell peppers, and garlic to the pan and cook for 5 minutes or until vegetables soften. Add in the tomatoes, paprika, cumin, and chili powder and stir to coat the veggies in the seasonings.
  • Add in the golden beet rice. Stir together to combine with the veggies. Nestle in the cooked chicken and pour over any juices left on the plate. Cover and let cook for 15 minutes or until the chicken is no longer pink when sliced into its thickest part, adding the peas after about 10 minutes of cooking and letting cook uncovered for 5-10 minutes more to let chicken broth and moisture absorb.
  • Divide the chicken and golden beet mixture into bowls.

Spiralized Golden Beet Arroz con Pollo

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20 comments

I LOVE this idea of making rice out of vegetables! This looks just like a giant vegetable paella! :D it looks absolutely delicious!
Anonymous says:
Is it really only 1.25 lbs of bone-in chicken? That doesn't seem like very much.....
This looks absolutely fabulous!!
Carol says:
There are no golden beets in my life. What's a good substitute? Thanks. Carol
Natalie says:
I had trouble finding Golden Beets as well so I used butternut squash rice instead! I thought it was a great substitute.
Deborah says:
I like to use rutabaga, turnips, or daikon because they don't get mushy when cooked. That might be a problem with sweet potatoes or winter squash.
Terri says:
Can you make this without the chicken?
Lauren says:
WF was out of golden beets, so made it with Spiralized carrot rice. Delicious!!
Looks so good. This is a new dish to me, thanks for sharing
Andrea says:
I made this last night and everyone loved it! A few were not beet lovers and even they were converted. It really did feel like you were eating rice. I doubled the recipe so we had enough for my crowd. It is going to be a staple in my house for now on. The only thing I changed was when the onions, garlic and peppers were in the pan I used red wine to deglaze the pan. That helped get all the yummy stuff off the pan and into the dish.
Eileen F says:
This was my first time trying golden beets and they turned black before I could even add them to the dish. Any ideas On why? Is it still safe to eat?
Elaine says:
Delicious. However, prep time was more like an hour instead of 20 minutes. Also, your picture looks like it has cilantro on top. Don't see that in the recipe. The recipe calls for avocado.
TAF says:
Was the chicken skin-on as well as bone-in? Thanks!
Francheska Sanchez says:
This was so tasty! I used a medium butternut squash since I didn't have golden beets on hand and because my husband isn't a big fan of beets. He only thing I would change would be cutting down the amount of liquids used or doubling up on the squash.
Meaghan says:
That sounds delicious! Thank you for sharing your adjustments with us.
Anonymous says:
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