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My Healthy Spanish Cauliflower Rice with Black Beans dish is everything you love about traditional Spanish rice, made over with a lighter, veggie-packed twist. This easy one-pan recipe is loaded with fiber and rich, savory flavor, making it perfect as a side dish or a satisfying meal on its own!

HEALTHY SPANISH CAULIFLOWER RICE WITH BLACK BEANS

If you’ve checked out my website, you already know that I absolutely love cooking with cauliflower rice! It’s one of my favorite ways to add more veggies to a meal, and it’s an easy substitute for traditional rice without sacrificing flavor or texture.

I honestly can’t believe it took me this long to share this recipe because I make it all the time. It’s one of those easy meals where you simply add everything to a pan, let it simmer, and dinner is practically done.

My Healthy Spanish Cauliflower Rice with Black Beans has become a staple in my kitchen because it’s incredibly versatile. Serve it alongside your favorite Mexican or Latin-inspired dishes, pile it into burritos or tacos, or build a nourishing bowl with toppings like lettuce, plain Greek yogurt or sour cream, sliced avocado, pickled onions, jalapeños, shredded cheese, and fresh cilantro.

One of my favorite parts of this recipe is the black beans. I’ve been making a conscious effort to eat more beans because they’re packed with fiber and they make this dish even more filling. As everything slowly simmers together, the tomatoes, onions, garlic, cumin, and paprika create the savory, comforting flavors of classic Spanish rice while the cauliflower soaks up every bite. The texture comes together so well that it feels like you’re actually eating rice, at least in my opinion!

I really hope you’ll give this Spanish cauliflower rice recipe a try because I truly think it’s going to become a regular in your kitchen, too. It’s hearty, savory, packed with vegetables, loaded with fiber, and perfect for busy weeknights when you want a simple meal that’s nutritious, filling, and delicious.

I don’t know about you, but I’m ready to make it.

Let’s get cooking!

HOW I MADE OVER THIS MEAL:

I made this classic Spanish rice dish with simple, wholesome ingredients that bring more vegetables and fiber to the table without sacrificing any of the comforting flavors.

Cauliflower rice delivers fiber and vitamin C. Black beans bring plant-based protein, fiber, folate, iron, and magnesium. Onions contribute vitamin C and beneficial antioxidants. Tomato sauce paired with cherry tomatoes adds a rich dose of lycopene, vitamin C, and potassium. Garlic brings its own powerful plant compounds and antioxidants. Avocado oil rounds things out with heart-healthy monounsaturated fats and vitamin E. A squeeze of lime juice adds vitamin C. Finally, fresh cilantro finishes the dish with vitamin K and antioxidants.

It’s proof that a few simple ingredient swaps can create a lighter, veggie-packed meal that’s just as delicious as the original!

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, grain-free, vegetarian, and vegan.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Cauliflower rice
Black beans
Tomato sauce
Cherry tomatoes
Onion
Garlic
Fresh cilantro
Green onions
Lime juice
Avocado oil
Ground cumin
Paprika
Garlic granules
Onion powder
Salt

THIS IS HOW YOU’LL MAKE IT:

One of my favorite things about this recipe is how easy it is to make. Once everything is prepped, you simply add it to the pan, let it simmer, give it an occasional stir, and let it do all the work for you!

Start by prepping your ingredients. Dice the onion, mince the garlic, slice the cherry tomatoes in half, and chop the fresh cilantro and green onions if you’re using them as toppings. For convenience, I use a bag of frozen organic cauliflower rice. Trader Joe’s carries my favorite version.

Heat the avocado oil in a large skillet over medium heat and sauté the onion for a few minutes, if you prefer. I often just add everything together, and the onions turn out great whether they’ve softened a bit or not. Add the garlic and cook for a few seconds, just until fragrant.

Next, add the cauliflower rice, tomato sauce, black beans, cherry tomatoes, cumin, paprika, garlic granules, onion powder, and salt. I have a favorite brand of black beans, and I simply drain them instead of rinsing them because I like keeping all the good stuff that’s in the can. Give everything a good stir until it’s well combined.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for a bit. I don’t cover this dish because I want the extra moisture to evaporate. After most of the liquid has been absorbed, increase the heat to medium and cook for another few minutes, stirring occasionally, until the extra liquid cooks off and the mixture thickens.

Once the cauliflower rice has absorbed the tomato sauce, stir in the lime juice and fresh cilantro. You’ll find that the texture becomes surprisingly similar to traditional Spanish rice. The key is letting the sauce thicken and giving the cauliflower rice enough time to soften so it can soak up all those delicious flavors.

Now all that’s left to do is add your favorite toppings and dig in!

SERVING SUGGESTIONS:

Keep it completely vegetarian by building a nourishing bowl with lettuce and your favorite toppings.

Serve it as a side dish with your favorite Mexican or Latin-inspired protein.

Wrap it in a healthier tortilla for delicious burritos or tacos.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, simply warm the cauliflower rice in a skillet over medium heat or microwave it until heated through.

If you’re freezing it, let the dish cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months, then thaw it overnight in the refrigerator before reheating.

ADDITIONAL NOTES:

If I have a few extra minutes, I lightly caramelize the onions. If not, it’s not a big deal because the dish is still so flavorful if you don’t!

If your cauliflower rice seems watery, don’t worry! Simply let it cook a little longer, uncovered, until most of the liquid has evaporated and the cauliflower has absorbed the sauce.

The amount of salt you need may vary depending on the brand of tomato sauce, black beans, and cauliflower rice you use, so be sure to taste and adjust before serving.

I like using frozen cauliflower rice because it’s convenient, but fresh cauliflower works just as well. Just keep in mind that it may release a little more moisture while it cooks.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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