Mexican Rice With Chorizo – Keto Recipe

Mexican Rice With Chorizo is a hearty and flavorful blend of rice, chorizo, peppers and spices that can be served as a main meal or a side dish.  This is definitely a lovers rice dish.  This is a big favorite for me anyways, but especially this time of year.

Ingredients

• 5 cups Cauli-rice, approximately 1 average head cauliflower (600g / 21.2 oz / 1.3 lb)
• 2 Spanish chorizo sausages or pepperoni ( 240g / 8.5 oz)
• 6-8 jalapeño peppers (80g / 2.8 oz)
• 4 tbsp freshly chopped parsley or cilantro
• 2 tbsp ghee, butter, lard or coconut oil (30g / 1.1 oz)
• pinch salt

Instructions

1. Prepare the Cauli-rice as place in a steam pot and cook for 5-7 minutes.. Don’t cook it – only grate the cauliflower.
2. Slice the chorizo and slice and deseed the jalapeño peppers. You can use any other type of mildly hot peppers.
3. Grease a skillet with the cooking fat and add the peppers and chorizo. Cook until slightly browned and stir once or twice.
4. Add the cauli-rice and cook for 5-10 minutes depending on how tender you prefer the “rice” to be. Taste before seasoning with salt – the sausage will release its savoury juices and you may not need to use any. Add finely chopped parsley.

Nutritional values (per serving)

Macronutrient ratio: Calories from carbs (6.9%), protein (18.8%), fat (74.3%)

Recipe By Martina Slajerova