Paleo Classic Rice and Beans

Discover a flavorful twist on a beloved classic with this Paleo Classic Rice and Beans recipe, a wholesome dish that swaps traditional grains for nutrient-packed cauliflower rice. Packed with vibrant black beans, sautéed onion, red bell pepper, and a medley of bold spices like cumin and paprika, this paleo-friendly version delivers all the comforting flavors you crave without compromising your diet. Fresh lime juice and cilantro add a zesty, herbaceous finish that takes this recipe to the next level. Quick to prepare in just 35 minutes and perfect for meal prepping or weeknight dinners, this gluten-free and grain-free dish is a satisfying, veggie-forward alternative to a timeless favorite. Whether you're following a paleo lifestyle or simply looking for a healthier spin on rice and beans, this recipe is sure to become a staple in your kitchen!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 15 ounces Canned black beans
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 3 minced Garlic cloves
• 1 chopped Red bell pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lime juice
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into chunks. Place the chunks into a food processor and pulse until the cauliflower becomes small, rice-sized pieces.

Step 2

Drain and rinse the canned black beans in a sieve to remove excess sodium and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until translucent.

Step 4

Add the minced garlic and chopped red bell pepper to the skillet. Cook for an additional 3 minutes, stirring occasionally, until the bell pepper begins to soften.

Step 5

Stir in the ground cumin, ground paprika, salt, and black pepper. Cook for 1 minute, allowing the spices to become fragrant.

Step 6

Add the riced cauliflower to the skillet and stir to combine with the vegetables. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender.

Step 7

Fold in the drained black beans and lime juice. Cook for another 2-3 minutes to heat the beans through.

Step 8

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

Step 9

Transfer the paleo rice and beans to a serving dish and garnish with additional cilantro if desired.

Step 10

Serve warm and enjoy your paleo-friendly meal!

Nutrition Facts

Serving size	(1574.4g)

Amount per serving	% Daily Value*
Calories	1171.6

Total Fat 33.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 3894.7mg	0%
Total Carbohydrate 175.2g	0%
Dietary Fiber 66.1g	0%
Total Sugars 29.4g
Protein 58.5g	0%

Vitamin D 0IU	0%
Calcium 492.7mg	0%
Iron 18.9mg	0%
Potassium 5107.7mg	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: 24.5%

Protein: 18.9%

Carbs: 56.6%