Description
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!
Ingredients
Scale
- 1 12 Oz bag cauliflower rice, frozen
- 1 15.5 Oz can black beans
- 1 12 Oz can tomato sauce
- 3/4 Cup cherry tomatoes
- 1 Medium onion
- 3 Garlic cloves
- 1/2 Cup green onions
- 1/4 Cup fresh cilantro
- 2 Tablespoons lime juice, bottled or fresh
- 1 Tablespoon avocado oil
- 1 Teaspoon ground cumin
- 1 Teaspoon paprika
- 2 Teaspoons garlic granules
- 1 Teaspoon onion powder
- 2 Teaspoons salt
Instructions
- Dice the onion, mince the garlic, halve the cherry tomatoes, and chop the fresh cilantro. Drain the black beans.
- Heat the avocado oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Add the cauliflower rice, tomato sauce, black beans, cherry tomatoes, cumin, paprika, garlic granules, onion powder, and salt. Stir until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for about 10 to 12 minutes, stirring occasionally, until most of the liquid is absorbed. Make sure the rice is tender.
- Increase the heat to medium and cook for 3 to 5 more minutes, stirring occasionally, until the remaining liquid cooks off.
- Remove from heat and stir in the lime juice and fresh cilantro.
- Add your favorite toppings and dig in!