Directions

Ingredients

Mexican-Style Cauliflower Rice

Nutrition:
Calories: 209
Fat: 14 grams
Net Carbs: 8 grams
Protein: 12 grams

Fierce Food Facts: These versatile cauliflower rice dishes can be made in just about any flavor, this Mexican variety adds a nice punch of Vitamin A with the
addition of the peppers. It is also complete with a nice dose of satiating muscle-building protein and the cheese provides almost one-third of the day's calcium.

Photographed By: Anne Watson
Directions:

Heat a large sauté skillet over medium. Sauté the chorizo until cooked thoroughly. Remove chorizo with a slotted spoon and set aside in a bowl.

Cook onion in pan drippings for 5 minutes or until translucent. Add bell peppers and sauté for 3 to 4 minutes. Remove peppers and onions from the pan and add to the same bowl as the chorizo.

Add more fat to the pan, if needed, to coat the bottom of the skillet. Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and with the chorizo, peppers, and onions. Mix in the lime juice, cilantro, and chipotle. Sprinkle with cheese and gently mix. Serve immediately.

Kids Can Cook Tips: Younger kids can help measure the spices, lime juice, and seasonings. They can also help grate the cheese, tear the fresh herbs, and juice the limes. Older kids with knife skills can dice the onions and peppers and help sauté the chorizo.

Mexican-Style Cauliflower Rice

2 packages frozen cauliflower rice (16 ounces per package)

16 ounces sugar-free uncased chorizo

1 white onion, diced

1 red bell pepper, diced

½ green bell pepper, diced

2 garlic cloves, crushed

1 tablespoon fresh lime juice

2 teaspoons salt

1 teaspoon coarse ground pepper

1 tablespoon chipotle purée (optional)

2 teaspoons Mexican seasoning blend

½ cup chopped fresh cilantro leaves

1 cup grated Mexican-style cheese blend

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Nourish

Mexican-Style Cauliflower Rice

Refreshing with a little kick, this take on Mexican-style rice with cauliflower is the perfect side dish for your next Taco Tuesday!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

35 Total Minutes

6-8 Servings

Ingredients

2 packages frozen cauliflower rice (16 ounces per package)

16 ounces sugar-free uncased chorizo

1 white onion, diced

1 red bell pepper, diced

½ green bell pepper, diced

2 garlic cloves, crushed

1 tablespoon fresh lime juice

2 teaspoons salt

1 teaspoon coarse ground pepper

1 tablespoon chipotle purée (optional)

2 teaspoons Mexican seasoning blend

½ cup chopped fresh cilantro leaves

1 cup grated Mexican-style cheese blend

2 packages frozen cauliflower rice (16 ounces per package)

16 ounces sugar-free uncased chorizo

1 white onion, diced

1 red bell pepper, diced

½ green bell pepper, diced

2 garlic cloves, crushed

1 tablespoon fresh lime juice

2 teaspoons salt

1 teaspoon coarse ground pepper

1 tablespoon chipotle purée (optional)

2 teaspoons Mexican seasoning blend

½ cup chopped fresh cilantro leaves

1 cup grated Mexican-style cheese blend

2 packages frozen cauliflower rice (16 ounces per package)

16 ounces sugar-free uncased chorizo

1 white onion, diced

1 red bell pepper, diced

½ green bell pepper, diced

2 garlic cloves, crushed

1 tablespoon fresh lime juice

2 teaspoons salt

1 teaspoon coarse ground pepper

1 tablespoon chipotle purée (optional)

2 teaspoons Mexican seasoning blend

½ cup chopped fresh cilantro leaves

1 cup grated Mexican-style cheese blend

Kitchen Equipment

Large sauté skillet

Large sauté skillet

Large sauté skillet

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 209
Fat: 14 grams
Net Carbs: 8 grams
Protein: 12 grams

Fierce Food Facts: These versatile cauliflower rice dishes can be made in just about any flavor, this Mexican variety adds a nice punch of Vitamin A with the
addition of the peppers. It is also complete with a nice dose of satiating muscle-building protein and the cheese provides almost one-third of the day's calcium.

Photographed By: Anne Watson
Directions:

Heat a large sauté skillet over medium. Sauté the chorizo until cooked thoroughly. Remove chorizo with a slotted spoon and set aside in a bowl.

Cook onion in pan drippings for 5 minutes or until translucent. Add bell peppers and sauté for 3 to 4 minutes. Remove peppers and onions from the pan and add to the same bowl as the chorizo.

Add more fat to the pan, if needed, to coat the bottom of the skillet. Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and with the chorizo, peppers, and onions. Mix in the lime juice, cilantro, and chipotle. Sprinkle with cheese and gently mix. Serve immediately.

Kids Can Cook Tips: Younger kids can help measure the spices, lime juice, and seasonings. They can also help grate the cheese, tear the fresh herbs, and juice the limes. Older kids with knife skills can dice the onions and peppers and help sauté the chorizo.

Nutrition:
Calories: 209
Fat: 14 grams
Net Carbs: 8 grams
Protein: 12 grams

Fierce Food Facts: These versatile cauliflower rice dishes can be made in just about any flavor, this Mexican variety adds a nice punch of Vitamin A with the
addition of the peppers. It is also complete with a nice dose of satiating muscle-building protein and the cheese provides almost one-third of the day's calcium.

Photographed By: Anne Watson
Directions:

Heat a large sauté skillet over medium. Sauté the chorizo until cooked thoroughly. Remove chorizo with a slotted spoon and set aside in a bowl.

Cook onion in pan drippings for 5 minutes or until translucent. Add bell peppers and sauté for 3 to 4 minutes. Remove peppers and onions from the pan and add to the same bowl as the chorizo.

Add more fat to the pan, if needed, to coat the bottom of the skillet. Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and with the chorizo, peppers, and onions. Mix in the lime juice, cilantro, and chipotle. Sprinkle with cheese and gently mix. Serve immediately.

Kids Can Cook Tips: Younger kids can help measure the spices, lime juice, and seasonings. They can also help grate the cheese, tear the fresh herbs, and juice the limes. Older kids with knife skills can dice the onions and peppers and help sauté the chorizo.

Nutrition:
Calories: 209
Fat: 14 grams
Net Carbs: 8 grams
Protein: 12 grams

Fierce Food Facts: These versatile cauliflower rice dishes can be made in just about any flavor, this Mexican variety adds a nice punch of Vitamin A with the
addition of the peppers. It is also complete with a nice dose of satiating muscle-building protein and the cheese provides almost one-third of the day's calcium.

Photographed By: Anne Watson
Directions:

Heat a large sauté skillet over medium. Sauté the chorizo until cooked thoroughly. Remove chorizo with a slotted spoon and set aside in a bowl.

Cook onion in pan drippings for 5 minutes or until translucent. Add bell peppers and sauté for 3 to 4 minutes. Remove peppers and onions from the pan and add to the same bowl as the chorizo.

Add more fat to the pan, if needed, to coat the bottom of the skillet. Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and with the chorizo, peppers, and onions. Mix in the lime juice, cilantro, and chipotle. Sprinkle with cheese and gently mix. Serve immediately.

Kids Can Cook Tips: Younger kids can help measure the spices, lime juice, and seasonings. They can also help grate the cheese, tear the fresh herbs, and juice the limes. Older kids with knife skills can dice the onions and peppers and help sauté the chorizo.

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