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–+ servings

Healthy Mexican Cauliflower Rice and Beans

Healthy Mexican Cauliflower Rice and Beans

Ingredients
  

  • 1 (16 oz) package cauliflower rice or 1 medium head cauliflower,   see shopping tips below
  • 1 tablespoon olive oil
  • 1 cup onions, diced
  • ½ cup red bell pepper, diced
  • 1 tablespoon garlic cloves, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • ½ cup corn, fresh or frozen and thawed
  • 2 teaspoons cumin
  • ½ teaspoon chili powder
  • Black pepper, to taste
  • ½-⅔  cup water or vegetable broth
  • 1 bunch fresh cilantro leaves, chopped, if desired

Instructions
 

  • If you are using a bag of already prepared riced cauliflower, skip this first step.  Otherwise, wash and dry the cauliflower. Remove core and coarsely chop into florets. Blot with paper towels to completely dry. Place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Be sure to not over process or it will get mushy. Add to a large bowl. Repeat processing with remaining cauliflower. Or, using the largest holes on a box cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice. Set aside.
  • Coat a large, nonstick pan with cooking spray. Add olive oil and heat over medium-high heat. Stir in cauliflower rice, onions, red bell pepper, and garlic. Stir-fry for 3 minutes. Stir most of the time. Mix in black beans, tomatoes, corn, cumin, chili powder, a little black pepper, and ½ cup water or vegetable broth. Mix together until well blended. Bring to a boil. Lower heat and simmer for several more minutes. If too dry add a few more tablespoons of water. Add cilantro and mix well.
  • See serving tips below. This rice freezes great!

Nutrition

Serving: 1cupCalories: 132kcalCarbohydrates: 23gProtein: 6gFat: 3gSodium: 546mgFiber: 5gSugar: 6gBlue Smart Points: 1Green Smart Points: 2Plus Points: 3