Keto Spicy Chorizo and Piquante Rice
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Fresh Food Spanish Chorizo – 2 oz
- Onion – 2 tablespoon
- Garlic – 1 clove
- Extra virgin olive oil – 1 tablespoon
- Thyme, fresh – 1 teaspoon, chopped
- Gourmet Collection Smoked Paprika – 0.5 tsp
- Chicken broth, bouillon or consomme, homemade – 0.5 cup
- Hot Whole Sweet Piquante Peppers – 0.25 cup