Red Beans and Cauliflower Rice
Low carb eating is all the craze these days. If you’re trying to cut back on the amount of carbs you consume, this recipe is for you. Eating a bowl of beans and rice is loaded with carbs, but by subbing cauliflower for the rice, you are significantly reducing the simple carbs in this dish. Plus, it’s a quick and easy dinner that can be enjoyed so many different ways!
- 2 tsp olive oil
- 1/3 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 large head of cauliflower, makes about 3 cups of cauliflower rice
- 3 (15 ounce) cans red beans, drained and rinsed
- 1/2 tsp salt, or more if desired
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp granulated garlic
- 1 tsp chili powder
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- Optional garnishes: cilantro, jalapeno, avocado, tomato, etc…
Heat a large pan over medium heat and add olive oil and onion. Cook for 2 minutes and then add celery and green pepper. Cook until vegetables are softened, 3-5 minutes.
While vegetables are cooking, roughly chop cauliflower and throw it all into the food processor. Process until rice like, 30 seconds-1 minute. (Alternatively, buy a bag of riced cauliflower and skip this step).
Add the cauliflower rice, beans and seasonings to the pan, stir until combined, and cook until cauliflower is tender, 7-10 minutes.
Serve and garnish with desired toppings. Enjoy!