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Mexican Cauliflower Rice Skillet
Donna Castellano MS, RDN
5
from 1 vote
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
2
-4
Ingredients
1x
2x
3x
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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