In a large skillet, cook the chorizo over medium heat, stirring and crumbling occasionally, until almost cooked through.
Add the onion, bell pepper, and garlic and satue, stirring frequently, 2-3 minutes.
Add the cauliflower rice, tomato sauce, chicken broth, cumin, chili powder, paprika, and salt and cook, stirring frequently for about 10 minutes.
Top with optional toppings if desired and enjoy!
Notes
To use Jasmine rice rather than cauliflower rice, use 2 cups uncooked rice and increase the tomato sauce to 1 cup and the broth to 2 cups. Bring to a boil then reduce heat to a simmer. Cover and cook for 25-30 minutes.