'Rice' and Beans
Try this 'Rice' and Beans recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt and pepper to taste
- 1 small red onion finely chopped
- 2 teaspoons cumin
- 1 clove garlic finely chopped
- zest and juice of 1 lime
- 2 tablespoons extra-virgin olive oil or coconut oil
- 2 cups store-bought riced cauliflower fresh or frozen and thawed
- 1 14.5- ounce can black beans drained and rinsed (i prefer low-sodium beans)
- 1/4 cup cilantro stemmed and finely chopped
- Carbohydrate 4.63384 g
- Cholesterol 0 mg
- Fat 0.49847 g
- Fiber 0.396500002622604 g
- Protein 0.55881 g
- Saturated Fat 0.035755 g
- Serving Size 1 1 (51g)
- Sodium 78.0885729166668 mg
- Sugar 4.2373399973774 g
- Trans Fat 0.085376 g
- Calories 19 calories
Heat oil in a large skillet over medium-high heat and add onion, garlic, cumin, salt and pepper. Sauté for about 1 minute or until onion starts to soften. Make sure the oil is very hot then add in the riced cauliflower and toss the pan to coat in oil. Allow the cauliflower rice to soften and brown, stirring occasionally, about 3 minutes. Stir in beans, cilantro and lime zest and juice. Cook a minute more to warm through and serve.
