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Cauliflower rice, chorizo and peppers make this a quick and easy Low Carb meal, perfect for a week night!

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This is a great quick meal if you have some leftover (cooked) cauliflower rice and chorizo!  This Chorizo & Pepper Cauliflower Rice can be made and served in under 15 minutes!  

It’s packed with flavor and promises to satisfy.  This easy Low Carb meal is perfect for a week night, when you need something fast!

How to Make Keto Chorizo & Pepper Cauliflower Rice

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 tablespoon fresh cilantro, chopped

1/2 teaspoon garlic salt

1 tablespoon grass-fed butter

1/2 teaspoon smoked paprika

Juice of 1/2 lime

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!

More Low Carb Chorizo and Poblano recipes…

Chorizo & Cauliflower Rice Stuffed Poblano Peppers

Creamy Poblano Chicken

Chorizo & Pepper Egg Muffin Cups

Poblano and Cheese Stuffed Meatloaf

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

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Chorizo & Pepper Cauliflower Rice – Keto and Low Carb

Cauliflower rice, chorizo and peppers make this a quick and easy Low Carb meal, perfect for a week night!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Main Course

Prep Time 4 minutes

Cook Time 8 minutes

Total Time 12 minutes

Servings 4

Calories 303kcal

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

US Customary – Metric

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!

Nutrition Facts

Chorizo & Pepper Cauliflower Rice – Keto and Low Carb

Amount Per Serving

Calories 303 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 10g63%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

* Percent Daily Values are based on a 2000 calorie diet.

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*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).