Keto Mexican Rice with Chorizo

Keto Mexican Rice with Chorizo

Ingredients

• 5 cup rice
• 1 head cauliflower
• 2 chorizo sausage ((Spanish, or pepperoni, 240g / 8.5 oz))
• 8 jalapeno chilies ((Spanish, or pepperoni, 240g / 8.5 oz))
• 4 tbsp chopped parsley ((Spanish, or pepperoni, 240g / 8.5 oz))
• 2 tbsp ghee ((Spanish, or pepperoni, 240g / 8.5 oz))
• 1 pinch salt ((Spanish, or pepperoni, 240g / 8.5 oz))

Instructions

1. Prepare the Cauli-rice as described here.
2. Don't cook it - only grate the cauliflower.
3. Slice the chorizo and slice and deseed the jalapeño peppers.
4. You can use any other type of mildly hot peppers.
5. Grease a skillet with the cooking fat and add the peppers and chorizo.
6. Cook until slightly browned and stir once or twice.
7. Add the cauli-rice and cook for 5-10 minutes depending on how tender you prefer the "rice" to be.
8. Taste before seasoning with salt - the sausage will release its savoury juices and you may not need to use any.
9. Add finely chopped parsley.
10. When done, take off heat and enjoy!