Spicy Black Beans and Cauliflower Rice

Since I developed some health issues a number of years ago I had to start changing the way I ate. Rice was a problem and that was sad because I LOVE rice! I hesitated to try the newest, latest fad of cauliflower rice because I thought it would be weird. Well, let me tell you – it’s NOT weird. It’s really quite good and I’ve served it to a friend who honestly thought he was eating rice.

This is a recipe I found for Cuban Califlower Congri on The Sassy Spoon site and made my usual adjustments.

2 tablespoons olive oil
garlic and onion granules to taste
12 ounces riced cauliflower
1 can black beans
1/2 teaspoon cumin
1/2 teaspoon oregano
Sirarcha to taste
salt + pepper to taste
smoked paprika to taste

  1. In a pan, heat olive oil over medium-high heat. Add onion and garlic granules to combine.
  2. Add riced cauliflower, black beans, cumin, oregano, bay leaf, Srircha, smoked paprika, salt and pepper.
  3. Stir to combine and cook for 6-8 minutes until the liquid has evaporated. Serve immediately. Enjoy!

NOTE: I use organic frozen cauli-rice from Trader Joe’s. I let the bag thaw and then use a tea towel to wring out the extra moisture.

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