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 Hello ladies and gents this is the Viking telling you that today we are talking about

Keto Spanish Rice And Sausage

keto Spanish rice and sausage plated

Yield: 7

Kcal: 312

This keto Spanish rice and sausage recipe is not only delicious it's the perfect complete meal. Make an easy one-skillet meal that is ready in under 30 minutes that your family will request often.


Ingredients

  • 1 package of kielbasa smoked sausage 14 ounces, sliced
  • 2 packages of 12 ounces frozen cauliflower rice or 1 head or raw cauliflower riced
  • 1 can of diced tomatoes (basil, garlic, oregano diced tomatoes undrained) 14.4 ounces 
  • 1 can of diced tomatoes with green chilies undrained ( 10 ounces)
  • 3/4 cup chopped bell peppers ( I used a combination of red, yellow, orange and green bell peppers)
  • 1 small yellow onion chopped about 1/3 cup
  • 3 garlic cloves minced
  • 2 teaspoons of smoked Spanish paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 2 teaspoons of dried oregano 
  • 1/2 teaspoon of cumin powder
  • 1 teaspoon of Italian seasoning 
  • 1/2 teaspoon of cracked black pepper
  • 1 teaspoons of sea salt
  • 2 tablespoon of vegetable oil
  • 1/4-1/2 teaspoon of cayenne pepper (optional)
  • 2 tablespoons of unsalted butter
  • 1/2 cup of fresh parsley chopped
  • 1/4 cup of green onion or chives chopped


Instructions

  1. Cook the frozen cauliflower rice according to the directions on the and set it aside.
  2. Slice the kielbasa sausage into rounds, set aside.
  3. In a large skillet heat the vegetable oil and cook the chopped onion, peppers, scallions, and garlic over medium heat until just tender and translucent.
  4. Next, brown the sausage slices at medium-high heat.
  5. Add the cauliflower rice to the skillet and toss well.
  6. Add all the spices being sure to mix well to coat the sausage and cauliflower rice.
  7. Add the undrained canned tomatoes, water and mix well.
  8. Next the butter and allow to simmer at low heat for about 5-7 minutes.
  9. Lastly, stir in the chopped parsley and green onions.
  10. Garnish with fresh basil.
  11. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.

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