Go Back Email Link
+ servings

Mexican Cauliflower Rice Skillet

Donna Castellano MS, RDN
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4

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.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!