Low Carb Mexican Rice and Beans

Satisfy your cravings for bold, vibrant flavors without compromising your diet with this Low Carb Mexican Rice and Beans recipe. A healthy twist on a classic dish, this version swaps traditional rice for riced cauliflower, keeping carbs in check while delivering the same hearty texture you love. Packed with protein-rich black soybeans, sautéed onions and green bell peppers, and seasoned to perfection with cumin, chili powder, and a touch of lime juice, this dish is brimming with Mexican-inspired flavors. Ready in just 35 minutes, it's a quick, wholesome option for busy weeknights or meal prep. Garnished with fresh cilantro, this savory, low-carb delight is perfect as a standalone meal or a vibrant side dish for your favorite grilled proteins.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 1 cup Black soybeans, canned
• 2 tablespoons Olive oil
• 0.5 cup Onion, diced
• 0.5 cup Green bell pepper, diced
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Begin by preparing the cauliflower: remove the leaves and core, then cut the cauliflower into florets. Place the florets into a food processor and pulse until the texture resembles rice. Set aside.

Step 2

Drain and rinse the canned black soybeans thoroughly using a colander to remove excess sodium and liquid.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and green bell pepper, sautéing until the onion is translucent and the peppers are tender, about 5 minutes.

Step 4

Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

Step 5

Stir in the tomato paste, cumin, chili powder, salt, and black pepper. Cook, stirring constantly, for 1-2 minutes to combine the flavors.

Step 6

Add the riced cauliflower to the skillet, mixing well to coat the cauliflower with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.

Step 7

Fold in the black soybeans and continue cooking for another 2-3 minutes until the beans are heated through.

Step 8

Remove the skillet from the heat and stir in the lime juice and chopped cilantro.

Step 9

Serve the low-carb Mexican rice and beans hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(949.3g)

Amount per serving	% Daily Value*
Calories	696.2

Total Fat 39.3g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2739.7mg	0%
Total Carbohydrate 62.7g	0%
Dietary Fiber 27.8g	0%
Total Sugars 20.5g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 287.6mg	0%
Iron 9.5mg	0%
Potassium 3018.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 17.9%

Carbs: 34.1%