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.

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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: 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.