Spanish Cauliflower Rice with Chorizo Recipe
Cauliflower rice with cumin, tomato sauce, and spicy chorizo can be a delicious entree or side dish.
Servings: 4
Calories: 405kcal
Equipment
- Large skillet
Ingredients
- 1 lb Mexican chorizo
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 3 cups cauliflower rice (fresh or frozen)
- ¼ cup tomato sauce
- ¼ cup chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
Optional Toppings
- Sour cream
- Avocado
- Lime juice
- Cilantro
- Green onions
- Jalapeno (diced)
Instructions
- 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.
Nutrition
Calories: 405kcal | Carbohydrates: 16g | Protein: 20g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 71mg | Sodium: 1225mg | Potassium: 550mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1884IU | Vitamin C: 100mg | Calcium: 47mg | Iron: 2mg