Chorizo and Pepper Cauliflower Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
17 mins
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Total Time
22 mins
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Servings
6
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Calories
234 kcal
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Course
Main Course
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Cuisine
Mexican
Chorizo and Pepper Cauliflower Rice
Description
This recipe starts by browning raw ground pork chorizo in a skillet, rendering flavorful fat. After removing the chorizo, butter is added to the pan to sauté diced yellow onion, poblano pepper, and red bell pepper until tender. Garlic is then quickly cooked in a well created in the center to avoid burning. Ground cumin and smoked paprika are sprinkled and toasted briefly, layering spice flavors.
The cauliflower rice is added and cooked for a few minutes until tender but not mushy, absorbing the seasoned fat and vegetable flavors. The cooked chorizo is returned to the pan along with chopped fresh cilantro and freshly squeezed lime juice. Everything is combined and heated through.
The result is a robust dish with spicy, smoky notes from the chorizo and spices balanced by the brightness of lime and herbs. The vegetables contribute sweetness and texture, while cauliflower rice offers a nutrient-rich substitute for grains. This dish is versatile for casual meals or as part of a larger spread.
Choosing raw, ground chorizo is essential as cooked or cured varieties differ greatly in flavor and texture. Tasting the chorizo after cooking can help determine its spice level and adjust seasoning accordingly.
Ingredients
- 10 ounces ground pork chorizo (see notes)
- 5 cups cauliflower rice
- 1 poblano pepper diced
- 1 red bell pepper diced
- ½ yellow onion diced
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 2 cloves garlic minced
- 2 lime juiced
- 2 tablespoons cilantro chopped, fresh
- 2 tablespoons butter
- 1 teaspoon salt divided
- ¼ teaspoon black pepper ground
Instructions
- Heat a large skillet to medium and add in the chorizo. Cook until browned, then remove and set aside, leaving behind any fat in the pan.
- Add in the butter, onions, poblano and red bell pepper, half the salt and pepper. Sauté for a few minutes until tender.
- Make a well in the center and add in the garlic. Sauté for 15 seconds, making sure not to brown it.
- Mix until everything is combined, then sprinkle in the ground cumin and smoked paprika. Allow the spices to toast for a few seconds, then stir in the cauliflower rice and cook for 5-7 minutes or until cooked through.
- Add the chorizo back in, along with the chopped cilantro and lime juice. Mix until well combined and continue cooking just until heated through, then serve.
Notes
- Use raw ground pork chorizo for this recipe; avoid cured or cooked chorizo like salami.
- Chorizo can vary in spiciness; taste after cooking and adjust the amount added to fit your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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