Looking for more interesting ways to eat cauliflower rice? Our Healthy Mexican Chorizo is both delicious and versatile, and adding it to cauliflower rice, fire roasted tomatoes, and spices makes it an easy meal. Our Healthy Chorizo and Seasoned Cauliflower Rice is equally versatile and can be eaten by the bowl, with eggs, in lettuce wraps and burritos, salads, and nachos with veggies or chips. It is heavenly in a grain-free grilled cheese sandwich with Muenster.
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Healthy Chorizo and Seasoned Cauliflower Rice
Healthy Chorizo and Seasoned Cauliflower Rice
- Total Time: 30 minutes
- Yield: 8 Servings 1x
Ingredients
- 1 uncooked batch Healthy Mexican Chorizo, mixed and refrigerated at least four hours ahead of time (preferably overnight)
- 1 14.5-ounce can fire roasted tomatoes (unseasoned/unsalted), liquid drained and reserved
- 1 12-ounce bag frozen cauliflower rice, thawed at least enough to break up
- 1 small red onion, diced
- 1 medium lime, juiced
- 1 tsp extra-virgin olive oil
- 2 tsp dried cilantro (or a tablespoon minced fresh cilantro)
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Pinches of salt and ground black pepper
Instructions
- Heat a large nonstick sauté pan over medium-high heat (if you use a good quality nonstick pan, you won’t need additional oil). Once the pan is hot, add the seasoned turkey and press into an even layer taking up the whole pan. Reduce heat to medium.
- Allow the meat to brown on one side before turning and breaking up into small pieces. Continue stirring as needed until fully browned with no pink remaining, about 10 minutes. Transfer cooked meat to a medium bowl and leave any excess liquid in the pan. Set the pan aside.
- While Chorizo is cooking, dice the onion, then add the oil and onion to a small sauté pan and cook over medium-low heat, stirring as needed, until browned and caramelized. Remove from heat once cooked.
- Once the onions are browned and the chorizo has been removed from the large pan, return the chorizo pan to medium heat and add the drained tomatoes plus half of their reserved liquid, caramelized onions, dried cilantro, spices, and pinches of salt and pepper, then stir to combine.
- When the tomato mixture is heated through and starts to bubble, add the cauliflower rice, making sure it is broken up (if still partially frozen). Stir and cook just enough to heat the cauliflower rice through and soften slightly 2-3 minutes, then remove from heat.
- Add the lime juice and toss, then add the chorizo back in and combine. If needed, add more of the reserved tomato liquid (a tablespoon at a time) to preference. We want to make sure the chorizo is coated but take care not to use to much liquid because there is no rice to absorb the excess and the cauliflower will release more water over time. Serve as desired.
Notes
Refrigerate leftovers in a glass airtight container up to four days. Total time includes meat prep, but not meat resting time.
Nutrition Estimate Per Serving (1/8 RECIPE) – Calories: 116.5, Fat: 4.7g, Saturated Fat: 1.7g, Polyunsaturated Fat: .2g, Monounsaturated Fat: .4g, Cholesterol: 42.5mg, Sodium: 277.3mg, Potassium: 111.4, Carbohydrates: 5.9g total/4g net, Fiber: 1.9g, Sugar: 2.7g, Protein: 11.7, Vitamin A: 19.6%, Vitamin C: 14.4%, Calcium: 4.2%, Iron: 33.2% (based on 2,000 calorie diet).
- Prep Time: 15
- Cook Time: 15
- Category: Entree
- Method: Stove Top
- Cuisine: Mexican
- Diet: Gluten Free
