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
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.
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.
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!
Watch our video to learn how to spiralize beets using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Spiralized Golden Beet Arroz con Pollo
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.
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