By Emma Betancourt | @emmas.agenda

Asopao is a rice stew typically made with a protein such as chicken, shrimp, or even gandules. Rice is a staple ingredient for this meal and in Puerto Rican cooking in general. I modified this recipe to use cauliflower rice instead of traditional white. Of course, nothing could or will ever replace white rice (I know, it’s so good), but sometimes, swapping for something with fewer carbs is beneficial for people like me who have blood sugar issues. However, don’t worry-- we aren’t going to take away any of that Puerto Rican flavor! You can use chicken or vegetable stock for this recipe, but I highly recommend making your own shrimp stock with the leftover shells if you have the time. It also freezes well!

About Emma

I grew up half-Mexican and half-Puerto Rican in California. Since it was easier to find Mexican ingredients in Cali than it was to find Puerto Rican ingredients, my mother would cook mostly Mexican dishes. As much as I loved the Mexican classics, I craved more classic Puerto Rican dishes in my life as well. As an adult, I made it a goal to cook more of the traditional recipes I’d eat with my Nana when I visited her in Puerto Rico. This journey sparked my interest in growing my own vegetables and even attempting to make my own seasonings to honor the way my Puerto Rican grandmother would cook. When I found Loisa a few years ago, as I was looking for an Organic Sazón that didn’t contain any artificial dyes, my classic Puerto Rican dishes started to get even better. Now, I even get Loisa’s refill bags on subscription because they've become so essential in my kitchen. These seasonings have helped my food taste as good as my Nana’s (well, almost, because let’s be honest…nothing is ever as good as our abuelitas!)