Gratin de Riz Chorizo Tomates (Printable Version)
Cheesy, spicy keto gratin with chorizo and tomatoes. Creamy, golden, and perfect for a satisfying low-carb meal.
# What You'll Need:
→ Base
01 -
200 g keto rice or riced cauliflower
→ Protein & Garnish
02 -
100 g spicy chorizo, sliced
03 -
Fresh parsley, chopped, for garnish
→ Dairy
04 -
200 g shredded cheese (mozzarella, cheddar or Emmental blend)
05 -
150 ml heavy cream
→ Other
06 -
1 egg
07 -
1 tablespoon tomato paste
08 -
6–8 cherry tomatoes, halved
09 -
1 garlic clove, minced
10 -
1 teaspoon smoked paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
# Steps To Follow:
01 -
Set the oven temperature to 200°C.
02 -
For pre-cooked keto rice, toast in a dry pan over medium heat for 2–3 minutes. For cauliflower rice, sauté in a little olive oil until just tender.
03 -
In a mixing bowl, whisk together heavy cream, egg, tomato paste, minced garlic, smoked paprika, salt, and black pepper until smooth.
04 -
Fold the prepared rice into the cream mixture, ensuring all grains are evenly coated.
05 -
Transfer the mixture to a lightly greased baking dish. Evenly distribute half of the shredded cheese on top.
06 -
Arrange chorizo slices and halved cherry tomatoes over the surface. Sprinkle with the remaining shredded cheese.
07 -
Place in the oven and bake for 20–25 minutes, or until the top is golden and bubbling.
08 -
Remove from oven, scatter chopped parsley on top, and serve hot.
# Notes and Tips:
01 -
For added heat, incorporate chili flakes or Espelette pepper. Substitute cream with mascarpone for a richer texture.