Mexican Chorizo and Cauliflower Rice Breakfast Skillet

Ingredients

• 250 g Mexican chorizo, pork
• 300 g Cauliflower rice
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1/2 Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Cilantro, chopped
• 1 tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add chorizo and crumble, cooking until browned and crispy, about 5 minutes.

3. 3

   Stir in onion, garlic, and both bell peppers; sauté until softened, 3–4 minutes.

4. 4

   Add cauliflower rice, cumin, paprika, salt, and pepper; cook, stirring, for another 6–8 minutes until the rice is tender.

5. 5

   Remove from heat, garnish with chopped cilantro, and divide into three portions.