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+ servings

Mexican Cauliflower Rice Skillet

Donna Castellano MS, RDN
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 -4


  • 12 oz bag frozen or fresh cauliflower rice
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 onion chopped
  • 1 clove garlic minced
  • ¼ tsp 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 tbsp extra virgin olive oil
  • coarse salt


  • 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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