Healthy Mexican Cauliflower Rice And Beans Recipes
MEXICAN CAULIFLOWER RICE
Restaurant-style Mexican rice (sometimes called Spanish rice) gets a healthy, low-carb makeover in this recipe that swaps white rice for riced cauliflower. Cooked with other flavorful ingredients like tomatoes, jalapeño and cilantro, this makes the perfect, festive side for taco night.
Provided by Carolyn Casner
Categories Healthy Cauliflower Rice Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Pulse cauliflower in a food processor until broken down into rice-size pieces.
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 8.2 g, Fat 10.9 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 324.1 mg, Sugar 3.5 g
MEXICAN CAULIFLOWER RICE
Properly prepared, cauliflower rice is chewy, nutty, and deliciously addictive. For best flavor and texture, make the rice from scratch using a fresh head of cauliflower. Cauliflower happily absorbs seasonings, so be generous - jalapeno, garlic, tomato paste, lime juice, and cilantro are each prominent but balanced in our Mexican cauliflower rice. This dish is both easy and flexible, make in one skillet, and ready in under 30 minutes.
Provided by Danielle Esposti
Categories Side Dish
Time 25m
Number Of Ingredients 11
Steps:
- Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
- Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
- Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
- Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
- Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
- Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.
Nutrition Facts : Calories 105 kcal, Carbohydrate 15 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 500 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
CALIFORNIA-STYLE CAULIFLOWER RICE AND BEANS
Provided by Catherine McCord
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
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- In a large skillet over medium heat, sauté chopped onion and bell pepper in cooking oil until almost soft, about 5 minutes. Add cauliflower rice and cook for an additional 10 minutes.
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