Mexican-Style Cauliflower “Rice” with Chorizo
This Mexican-style cauliflower rice is bursting with savory spices, chorizo, tomatoes, black beans, and topped with melted cheddar cheese.
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. In a large skillet or saute pan, brown your chorizo over medium heat, breaking the sausage into smaller bite-size pieces, about 12-15 minutes. Once brown and cooked through, remove from pan and set aside.
  2. In the same pan, with oil from the chorizo reserved, add the onion and bell pepper, and saute until they begin to brown, 8-10 minutes.
  3. Add the jalapeno and garlic to the pan, and saute for an additional 2-3 minutes.
  4. Add the cauliflower rice, mixing until combined. Let simmer for 1-2 minutes.
  5. Add the chicken broth, fire roasted diced tomatoes, black beans, and return the cooked chorizo to the pan. Mix well.
  6. Add the cilantro, chili powder, cumin, dried oregano, smoked paprika, salt, and pepper. Let simmer for 6-8 minutes.
  7. Top with grated cheddar cheese, and place under the broiler for 3-5 minutes, until bubbly and melted. Enjoy!
Recipe Notes

Our wine choice: the 2010 Bodegas El Coto Coto de Imaz Riserva Tempranillo. A medium-bodied red from Rioja, Spain, has notes of red berries, a hint of spice, and smoky undertones. Not overpowering, well-balanced, and a perfect pair for this Mexican rice. Cheers!

Print Recipe
Mexican-Style Cauliflower "Rice" with Chorizo
This Mexican-style cauliflower rice is bursting with savory spices, chorizo, tomatoes, black beans, and topped with melted cheddar cheese.
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a large skillet or saute pan, brown your chorizo over medium heat, breaking the sausage into smaller bite-size pieces, about 12-15 minutes. Once brown and cooked through, remove from pan and set aside.
  2. In the same pan, with oil from the chorizo reserved, add the onion and bell pepper, and saute until they begin to brown, 8-10 minutes.
  3. Add the jalapeno and garlic to the pan, and saute for an additional 2-3 minutes.
  4. Add the cauliflower rice, mixing until combined. Let simmer for 1-2 minutes.
  5. Add the chicken broth, fire roasted diced tomatoes, black beans, and return the cooked chorizo to the pan. Mix well.
  6. Add the cilantro, chili powder, cumin, dried oregano, smoked paprika, salt, and pepper. Let simmer for 6-8 minutes.
  7. Top with grated cheddar cheese, and place under the broiler for 3-5 minutes, until bubbly and melted. Enjoy!
Recipe Notes

Our wine choice: the 2010 Bodegas El Coto Coto de Imaz Riserva Tempranillo. A medium-bodied red from Rioja, Spain, has notes of red berries, a hint of spice, and smoky undertones. Not overpowering, well-balanced, and a perfect pair for this Mexican rice. Cheers!

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