Spicy Chorizo and Piquante Rice

About

This low carb rice recipe is packed with flavor, spices, and Keto- friendly fats. Our Keto rice recipe is prepared with aromatic onion and garlic, spicy peppadew peppers, smoky Spanish chorizo, fragrant fresh thyme, smoked paprika, and cauliflower rice. Once prepared, the rice is gently simmered in stock until tender. This Keto rice recipe is perfect served as a light low carb lunch option or as individual Keto sides.

What Kind of Chorizo Should I Use?

We have used a cured Spanish chorizo for this Keto rice recipe. The chorizo is roughly diced and pan-fried to release its flavors and juices before being combined with the other ingredients. If preferred, you can use a crumbled Mexican chorizo alternative spicy sausage. Please be sure to adjust your cooking times and macros as needed to account for the use of different ingredients.

How Do I Make Cauliflower Rice?

Cauliflower rice is a great Keto-friendly substitution for traditional carb-heavy rice. You maybe be able to find ready prepared cauliflower rice in your local grocery store, either fresh or frozen. Alternatively, you can prepare the rice yourself very easily. Simply grate the florets of a cauliflower using a box grater until you have the desired quantity. You will also find other cauliflower rice recipes in our sides section.

Ingredients

2 oz fresh food spanish chorizo
2 tablespoon onion
1 clove garlic
1 tablespoon extra virgin olive oil
1 teaspoon, chopped thyme, fresh
½ teaspoon gourmet collection smoked paprika
½ cup chicken broth, bouillon or consomme, homemade
¼ cup hot whole sweet piquante peppers

Instructions

Heat the olive oil in a saucepan/Dutch oven over a medium/high heat. Roughly chop the chorizo into bite-sized chunks. Add the chorizo to the saucepan. Pan fry for a few minutes until lightly golden all over and releasing its oils. Remove from the saucepan with a slotted spoon and set to one side.
Finely dice the onion and slice the garlic. Roughly chop the piquante peppers. Add the onion, garlic, and piquante to the saucepan. Stir well to combine. Pan fry gently over a low heat for a few minutes until tender and fragrant.
Add the cauliflower rice to the saucepan. Add the thyme and paprika. Stir well to combine. Add the stock and bring up to a gentle boil.
Reduce to a simmer. Return the chorizo pieces to the pan. Stir well to combine. Continue to cook through until all the liquid has evaporated and the chorizo is piping hot through. Serve hot with your preferred Keto mains or as a light lunch option.