LOW CARB Spanish Chorizo & Tomato Rice
2
10 minutes
15 minutes
This low carb Spanish Chorizo & Tomato Rice is smoky, spicy, and absolutely packed with flavor — all with minimal carbs. Made with Qetoe Rice for that fluffy, satisfying texture without the guilt. Perfect for a quick weeknight dinner or meal prep!
Ingredients
2 pack Qetoe Rice
- 150g spicy chorizo, thinly sliced
- 1 red capsicum (bell pepper), diced
- 1 small onion, finely diced
- 1 cup cherry tomatoes, halved
- 2 tsp smoked paprika
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt & pepper, to taste
- Fresh parsley, chopped
- Lemon wedges, to serve
Directions
- Prepare Qetoe Rice: Empty the Qetoe Rice into a bowl. Pour boiling water over the rice, just enough to cover it. Place a plate or lid on top and let it sit for 5 minutes so it can absorb and fluff up. Then drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chorizo slices and cook for 3–4 minutes, until browned and slightly crispy. Remove from the pan and set aside.
- In the same skillet, add the onion, capsicum, and garlic. Cook for 3–4 minutes until softened and fragrant.
- Add cherry tomatoes and smoked paprika. Stir and cook for another 2–3 minutes, until the tomatoes start to break down into a sauce.
- Add the prepared Qetoe Rice to the skillet and toss to combine, making sure it’s fully coated in all the smoky tomato juices.
- Return the chorizo to the pan and stir everything together. Season with salt and pepper to taste.
