Flavorful chorizo with cauliflower rice and cheese make this dish super yummy
- 1 pound ground chorizo sausage
- 1 onion diced
- 1 jalapeno seeds removed and diced
- 3 cloves garlic minced
- 1 12 oz bag frozen cauliflower rice
- 1 cup canned corn drained
- 1 10 oz can Rotel tomatoes drained
- 1/2 cup cilantro chopped
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, hot sauce, lime wedges
- kosher salt, pepper
-
In a large skillet over medium heat add the ground chorizo sausage. Cook 5-8 minutes, breaking it apart as it cooks. Remove from the skillet onto a plate lined with paper towels to drain excess fat. Leave just a small amount of fat in the skillet.
-
In the same skillet, still over medium heat add the diced onion and jalapeno. Cook 5 minutes, stirring occasionally.
-
Add the garlic and frozen cauliflower rice. Season with kosher salt and pepper. Cook 5 minutes, stirring occasionally.
-
Add corn, Rotel, and cilantro and cook 5 more minutes, stirring occasionally.
-
Add shredded cheese and stir until melted. Taste for seasoning and add more kosher salt and pepper if needed.
-
Serve with sour cream, hot sauce, and lime wedges if desired.