Mexican Cauliflower Rice Skillet
Ingredients
- 12 oz bag frozen or fresh cauliflower rice
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 onion chopped
- 1 clove garlic minced
- ¼ teaspoon chili powder
- 1 15 oz can fire roasted tomatoes drain half of the juice if you are using frozen cauliflower rice*
- 8 oz. black beans
- one lime
- sour cream vegan if desired
- one avocado sliced
- 1 tablespoon extra virgin olive oil
- coarse salt
Instructions
- Heat oil in a medium size skillet on medium-high heat.
- Add the peppers and onions and a good pinch of salt and saute 3-4 minutes.
- Add in the chili powder and garlic and saute another 2 minutes.
- Add in the rice (chopping up any large frozen chunks), tomatoes and juice*, beans and a pinch of salt.
- Simmer (uncovered) for about 15 minutes.
- Let cool slightly and top with avocado, sour cream, lime juice.
- Serve with corn tortillas or chips.
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I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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