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Mexican Cauliflower Rice and Beans

February 26, 2022 by Erica Leave a Comment

Mexican Beans and RiceMexican Beans and Rice

There are some basic, go-to recipes that we all have in our back pocket, or at least we strive to have. They combine the textures and flavors we love and they fill us up. Hopefully they’re also healthy and feed our need for vitamins, minerals, fiber, and all that other good stuff that makes our body healthy and strong.

Here’s my latest go-to rice recipe that combines some of my favorites: Pico de gallo, cauliflower rice, black beans, green onions, and a simple but great balance of seasonings. It’s also very flexible, so you can replace the beans with another source of protein and add some roasted chopped veggies to it.

This has been my latest favorite way to make cauliflower rice, regardless of the seasoning. And if you have some soft the ingredients made ahead of time, the dish comes together even faster. I recommend having the salsa and beans made ahead of time. I use canned beans, but if you’re soaking and cooking your own beans, definitely make them a day or so ahead of time. When I make my own beans, I make a big batch, and then freeze the leftovers in portions for future recipes.

Mexican Beans and Rice Mexican Beans and Rice Mexican Beans and RiceMexican Beans and RiceMexican Beans and Rice

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Mexican Cauliflower Rice and Beans

To process the cauliflower, chop the cauliflower into smaller pieces and pulse them in the food processor until you have the consistency of rice.
Feel free to replace the beans with your favorite cooked protein, and you can also add diced roasted vegetables.
I recommend having the salsa and beans made ahead of time. I use canned beans, but if you're soaking and cooking your own beans, definitely make them a day or so ahead of time. When I make my own beans, I make a big batch, and then freeze the leftovers in portions for future recipes.
Serve this recipe with chopped or sliced avocado, salsa or pico de gallo, limes, hot sauce, and more diced green onion.
Servings: 4 servings
Calories: 251kcal

Equipment

  • 1 Food processor (optional) to process cauliflower into rice

Ingredients

  • 1 tablespoon avocado oil or other oil
  • 2 large garlic cloves peeled and minced or pressed
  • 1 large cauliflower head, processed into rice or about 5 cups of cauliflower rice
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1/2 cup pico de gallo or salsa (recipe below)
  • 4 green onions trimmed and diced
  • 15 ounces black beans cooked; about 1 3/4 cups of beans

Instructions

  • Place a large saucepan or dutch oven on low to medium heat.
  • Add 1 tablespoon of avocado oil or other oil.
  • Add the cauliflower rice to the oil and toss the rice to coat it and warm it up.
  • Add the garlic, salt, cumin, and chili powder and toss with a spatula to blend well.
  • Next add the salsa, beans, and green onions, and toss well to blend them into the rice. Cook for a minute or two. Avoid overcooking the rice.
  • Serve with salsa, chopped avocado, hot sauce, lime slices, more diced green onion, and any other favorites sides. Serve as a side dish or main dish.

Nutrition

Calories: 251kcal | Carbohydrates: 42g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 866mg | Potassium: 1091mg | Fiber: 14g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 106mg | Calcium: 104mg | Iron: 4mg

 

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Pico de gallo {quick & easy}

Servings: 4 servings
Calories: 20kcal

Equipment

  • Food processor (optional)

Ingredients

  • 1 cup cherry tomatoes or other tomatoes
  • 1/2 cup red onions diced
  • 1 /2 tablespoon lemon juice
  • 1/2 cup cilantro leaves finely chopped
  • pinch of salt
US Customary - Metric

Instructions

  • Lightly pulse the tomatoes in a food processor, or chop by hand with a knife.
  • Add all the ingredients to a bowl, blend with a spoo or fork, and serve.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Plant-based, Quick & Easy, Specific Carbohydrate Diet (SCD)

Previous Post: « Raspberry Glazed No-Bake Cheesecake {dairy free}
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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Creamy Broccoli Basil Soup
Mexican Stuffed Peppers
Mexican Beans and Rice

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