About
This easy and hot side dish is ready to go in under 20 minutes! Pair it with a meal that is light on protein so the fatty chorizo can round out your nutrition. You may also double up on the serving size to enjoy as a more filling lunch or as part of your meal prep.
Ingredients
- 6 ¾ ounce chorizo
- 2 cup cauliflower rice
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper by simply organic
- 1 tablespoon olive oil
Instructions
- Start by cooking whole links of chorizo sausage in a pan over medium-high heat. No cooking oil is needed here, as the sausage is naturally fatty. Cook until golden brown on all sides. Set the cooked sausage aside to cool before slicing. The original recipe here made about 16-18 slices.
- Use the same pan to cook the cauliflower rice over a high heat. Season the rice with all spices (no olive oil yet) and cook until the rice turns slightly crispy and golden brown.
- Turn the heat down to a low and toss the sliced sausage into the pan. Coat all ingredients in the olive oil and continually toss until all the ingredients in the pan are heated through and browned slightly more.
- Serve hot! Each serving is approx. ½ cup rice with 4-5 slices of chorizo.
Nutrition Facts
- Servings: 4
- Calories: 263.4kcal/1102.1kJ (per serving)
- Fat: 22.0g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 12.7g (per serving)
