Chorizo & Pepper Cauliflower Rice – Keto and Low Carb

chorizo pepper cauliflower rice keto low carb

This is a great quick meal if you have some leftover (cooked) cauliflower rice and chorizo!  It can be made and served in under 15 minutes!  It’s packed with flavor and promises to satisfy.  Perfect for a week night when you need something fast!

Ingredients

1 cup Chorizo, cooked

3 cups riced cauliflower, cooked

2 teaspoons onions, minced

1 tablespoon poblano pepper, minced

1 tablespoon red bell pepper, minced

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic salt

Juice of 1/2 lime

1 tablespoon fresh cilantro, chopped

1 tablespoon grass-fed butter

salt and pepper to taste

 

Preparation

Heat the butter in a skillet and sauté the onion, red and poblano peppers over medium heat.  Add salt and pepper and continue sautéing for 2-3 minutes.

Add in the spices and toast for about 30 seconds.

Stir in the chorizo and heat for about 2 minutes.

Then stir in the cauliflower rice and continue cooking just until heated through.

Add in the cilantro and lime juice and serve!

chorizo pepper cauliflower rice keto low carb

Chorizo and Pepper Cauliflower Rice - Keto and Low Carb

Makes 3-4 Servings

Macros for 4 Servings: Fat 25 grams – Protein 16 grams – Carbs (net) 5 grams

Macros for 3 Servings: Fat 33 grams – Protein 21 grams – Carbs (net) 6 grams


Chorizo & Pepper Cauliflower Rice - Keto and Low Carb
Prep Time
4 mins
Cook Time
8 mins
Total Time
12 mins
 

This is a great quick meal if you have some leftover (cooked) cauliflower rice and chorizo!  It can be made and served in under 15 minutes!  It's packed with flavor and promises to satisfy.  Perfect for a week night when you need something fast!

Course: Main Course
Ingredients
  • 1 cup Chorizo cooked
  • 3 cups riced cauliflower cooked
  • 2 teaspoons onions minced
  • 1 tablespoon poblano pepper minced
  • 1 tablespoon red bell pepper minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic salt
  • Juice of 1/2 lime
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon grass-fed butter
  • salt and pepper to taste
Preparation
  1. Heat the butter in a skillet and sauté the onion, red and poblano peppers over medium heat.  Add salt and pepper and continue sautéing for 2-3 minutes.
  2. Add in the spices and toast for about 30 seconds.  Stir in the chorizo and heat for about 2 minutes.
  3. Then stir in the cauliflower rice and continue cooking just until heated through.
  4. Add in the cilantro and lime juice and serve!

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