Jalapeno and Chorizo Carrot Rice with Avocado

gluten freemeat & poultrypaleo
Jalapeno and Chorizo Carrot Rice with Avocado

Jalapeno and Chorizo Carrot Rice with Avocado

Whenever I buy ingredients to make a recipe, I always have leftovers – a certain type of cheese, a few extra broccoli florets, or in this case, an extra link of chorizo.

Instead of wasting the “leftovers,” I’ll usually incorporate them into the week’s dinner, in an effort to not waste food.

This is how I frequently find inspiration from my recipes…. with the leftovers.

Jalapeno and Chorizo Carrot Rice with Avocado

Today’s recipe is a prime example – I was testing a recipe for the cookbook (a chorizo-seafood paella!) and I had an extra link of chorizo.

I never turn away a link of chorizo – I’m kind of addicted. Chorizo adds so much flavor, you hardly need anything else as seasoning – sauteed chorizo and broccoli is an amazing combination, actually. Try it.

Jalapeno and Chorizo Carrot Rice with Avocado

I like my chorizo spicy. If you don’t, simply amend this recipe and buy the non-spicy variety.

I’m loving this recipe – it’s simple, flavorful and takes minimal effort. The avocado on top adds a healthy fat and a creaminess in every bite which is amazing. I made this last week and kept it in the fridge for 3 days, noshing on it as a snack. Who eats chorizo as a snack? This girl!

Speaking of snacking, I’ve been trying to make an effort in the weight loss department lately. Actually, I started a separate Instagram account to hold myself accountable – with you! I’m completely transparent with this blog and my life. I love having a support team with my readers – so what better way to lose weight than hold yourself accountable with your support team?

Check out my new Instagram account – @GetInspiralized and follow me as I head straight to my goal – I’m looking to lose about 10-15 pounds (and just feel my best!) How am I going to do that? Well, I have the healthy eating part down (meals like today’s recipe help to do that – they’re satisfying, flavorful and fully of healthy ingredients,) I am just going to be prioritizing workouts (which I haven’t been good about doing – until now!)

Jalapeno and Chorizo Carrot Rice with Avocado

I’ll be posting post-workout selfies every day – not only to “prove” I went to the gym but to document my workouts and be able to see my progress through photos. It’s not easy to be disciplined (it takes discipline!) and I want to encourage others to workout and be the healthiest they can be – that’s the whole goal of this blog!

So, follow me along in my journey – and maybe it will motivate you and help in yours.

Are you on a healthy fit journey?

Nutritional Information and Recipe


Jalapeno and Chorizo Carrot Rice with Avocado

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2


  • 1 large carrot peeled, Blade C
  • 1 tablespoon extra virgin olive oil
  • 2 spicy chorizo links decased and crumbled
  • 1 tablespoon chopped cilantro
  • juice of 1 lime
  • 3 teaspoons finely diced jalapeno
  • 1/2 cup chicken broth
  • salt and pepper to taste
  • 1/2 teaspoon chili powder
  • 1/2 avocado insides cubed


  • Place the carrot noodles in a food processor and pulse until rice-like. Set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the chorizo and cook for about 3 minutes to slightly brown the meat.
  • Add in the carrot rice, jalapenos, cilantro, lime juice, chicken broth and chili powder. Season with salt and pepper and stir to combine. Cook for 5-7 minutes or until fully reduced, stirring occasionally.
  • Divide rice mixture into bowls and top with equal amounts of avocado.

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Oh how fun is this!!! [And Spicy!]
Thanks! I'm glad you like the recipe - yes, spicy!
Anonymous says:
Take it a bit healthier and try the Fauxrizo from Damaris Phillips on Food TV http://www.foodnetwork.com/recipes/damaris-phillips/fauxrizo-taco-filling.html
That's a great alternative for vegetarians - thanks!
jesusan says:
This recipe sounds wonderful. I've learned to make my own chorizo, which means I can have it as spicy as I want. I just wish my husband liked avocados…
realfoodbydad says:
Hard to even describe how crazy good this sounds right now. So light and healthy too, perfect for summer.
aimee says:
How exciting! I'm the opposite of you, doing the workouts is no problem but really nailing the nutrition part is much harder for me. Hopefully we'll meet somewhere in the middle! :)
Kerstin says:
Great recipe! I made it exactly as above but with 2 carrots and without the chorizo and avocado (didn't have any!) for lunch boxes this week. Came out perfectly - many thanks :-)
That was quick!! Glad you liked it :)
Rashida says:
I've made your carrot rice before, and it was bit too carrot-y for my tastes (I'll admit it's not one of my favorite veggies). Do you have any suggestions for a good substitute vegetable for this recipe?
Rob says:
Like you need to lose more weight like I need to lose more hair! From your photo you look to be in optimal shape, you put us fatties to shame! As a side note what other veges can you use to make faux rice with?
You can try sweet potato here, it would work nicely! Or butternut squash!
John says:
I assume the jalapeno gets added with the carrot rice?
Jessica says:
I made this last night and was amazing! I used soy chirozo from Trader Joe's and added some Cuban style black beans. I like how the sweetness of the carrot balances the spiciness of the dish. AWESOME!
Jessica - what a great substitute! Glad you liked the recipe.
Dawn says:
Did you use Spanish or Mexican chorizo??
Noelle F says:
Made this last night with half carrot and half sweet potato! Wowww! So delicious! I'm making it again tonight, but this time I'm making enough for me to have leftovers! Yum! Thanks for this recipe
Rachel says:
This is AMAZING!! I am so happy I tried this one-the flavors are outstanding. I didn't have chicken broth so I added about 1/4 tsp of powdered garlic, cumin and cayenne pepper each to 1/2 cup of water and it seasoned it very nicely. I also substituted Trader Joe's meatless chorizo for the protein; I used half of it and it was the perfect amount. As it turns out, this dish makes the perfect filling for tacos topped with feta cheese, fresh diced tomatoes and green onions-Taco Tuesdays just got better! :D
Meaghan says:
That's awesome! We appreciate you sharing your substitutes!
Marcia says:
I am new to spiralizing and made this recipe. Tasted good, but I had some questions. First note: I wish the recipe was more specific about the amount of carrot and chorizo sausage. How much exactly is 1 large carrot as carrots can vary considerably in size. It would way more helpful to give a weight. Same for the sausage. I had 2 different 1 lb options when purchasing: one brand had 5 links/lb and 1 brand had 6 links/lb.So the amounts to use are not very clear. The recipe states that it makes 2 servings. Do you generally serve with anything besides the avocado? It didn't really fill either my husband or I up even with a side salad and a dinner roll. Any suggestions what else to pair with? Overall I was disappointed that 2 different kitchen appliances had to be dirtied (spiralizer and food processor) but I liked the taste; my husband I'm not so sure.
Meaghan says:
Hi Marcia! Thank you for giving this a shot and for your great feedback! Pairing this with chicken would be delicious or you could use more chorizo!

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