| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 16 oz. chorizo sausage (casings removed, if present)
- 1 medium sweet onion chopped
- 1/2 bell pepper chopped
- 1 jalapeno pepper minced
- 3 cloves garlic minced
- 2 medium heads of caulflower grated or blended into rice-sized pieces
- 1/3 cup chicken broth
- 1 can fire-roasted diced tomatoes
- 1 can black beans rinsed and drained
- 2 tablespoons cilantro chopped
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons dried oregano
- 1 tablespoons smoked paprika
- 2 teaspoons salt (plus more to taste, if desired)
- 2 teaspoons fresh ground pepper
- 1 cup grated cheddar cheese for topping
Ingredients
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Instructions
- 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.
- 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.
- Add the jalapeno and garlic to the pan, and saute for an additional 2-3 minutes.
- Add the cauliflower rice, mixing until combined. Let simmer for 1-2 minutes.
- Add the chicken broth, fire roasted diced tomatoes, black beans, and return the cooked chorizo to the pan. Mix well.
- Add the cilantro, chili powder, cumin, dried oregano, smoked paprika, salt, and pepper. Let simmer for 6-8 minutes.
- 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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