Low Carb Rice with Beans and Vegetables

Experience a guilt-free, flavor-packed meal with this Low Carb Rice with Beans and Vegetables, a vibrant twist on a classic comfort dish! This recipe swaps traditional rice for cauliflower rice, creating a light yet satisfying base that pairs perfectly with tender black beans and a colorful medley of fresh vegetables like red bell peppers, zucchini, and red onion. Infused with aromatic garlic, warming ground cumin, and a zesty splash of lime, this one-skillet dish is as nutritious as it is delicious. Ready in just 35 minutes, it’s a quick, plant-based option perfect for those seeking low-carb, gluten-free, and high-fiber meals. Finish with a sprinkle of fresh cilantro for a refreshing burst of flavor that will leave you coming back for more!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium cauliflower head
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 medium red onion
• 3 large garlic cloves
• 1 cup canned black beans
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime
• 0.25 cup fresh cilantro

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the medium-sized cauliflower head. Chop the cauliflower into florets and pulse them in a food processor until it reaches a rice-like consistency. Set aside.

Step 2

Dice the red bell pepper and zucchini into small cubes. Finely chop the red onion and mince the garlic cloves.

Step 3

Drain and rinse one cup of canned black beans and set aside.

Step 4

Heat two tablespoons of olive oil in a large skillet over medium heat.

Step 5

Add the chopped red onion and minced garlic to the skillet. Sauté for about 2-3 minutes, until the onion becomes translucent and the garlic is fragrant.

Step 6

Add the diced red bell pepper and zucchini to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Stir in the cauliflower rice and the drained black beans into the skillet. Mix well to combine all ingredients.

Step 8

Season the mixture with one teaspoon of ground cumin, half a teaspoon of ground coriander, one teaspoon of salt, and half a teaspoon of black pepper. Stir to ensure the spices are evenly distributed.

Step 9

Cook the mixture for 6-8 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.

Step 10

Squeeze the juice of one medium lime over the mixture and stir in the freshly chopped cilantro for added freshness and flavor.

Step 11

Taste and adjust the seasoning if necessary. Serve hot and enjoy your low-carb rice with beans and vegetables!

Nutrition Facts

Serving size	(1352.5g)

Amount per serving	% Daily Value*
Calories	863.4

Total Fat 32.3g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 0mg	0%
Sodium 4930.8mg	0%
Total Carbohydrate 123.0g	0%
Dietary Fiber 43.0g	0%
Total Sugars 37.2g
Protein 35.0g	0%

Vitamin D 0IU	0%
Calcium 367.1mg	0%
Iron 11.9mg	0%
Potassium 3110.7mg	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: 31.5%

Protein: 15.2%

Carbs: 53.3%