Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
California-Style Cauliflower Rice and Beans
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 13 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 915 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 13 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 915 mg
Ingredients
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Directions
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20m
Easy
CLASS
- Working in batches, add the cauliflower to a food processor and pulse until the mixture resembles rice. Set aside.
- Heat a large skillet over medium heat. Add the oil and cook the onion and garlic, stirring often, for 2 minutes. Add the bell pepper and cook, stirring often, for 1 minute. Add the cauliflower rice, cumin, paprika, salt and black beans and cook, stirring occasionally, until the cauliflower is tender, about 3 minutes. Stir in the salsa and cook for 1 more minute. Stir in the cilantro and serve.
