Whole30 Classic Rice and Beans

Discover a healthier twist on a comfort food classic with this Whole30 Classic Rice and Beans recipe! Perfectly crafted to align with Whole30 guidelines, this dish swaps traditional rice for nutrient-rich cauliflower rice, delivering a low-carb, grain-free alternative that's bursting with flavor. Packed with sautéed onions, bell peppers, zucchini, and a fragrant medley of garlic, smoked paprika, cumin, and oregano, this one-skillet meal is elevated with creamy coconut milk and a touch of tomato paste for a savory, satisfying finish. Fresh cilantro and a squeeze of lime add the perfect zesty note to each serving. Ready in just 40 minutes, this vibrant and wholesome dish is ideal for weeknight dinners and meal prep alike.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 3 cloves, minced garlic
• 1 cup canned coconut milk
• 2 tablespoons organic tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 1 cut into wedges lime

Directions

Step 1

Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower pieces resemble rice grains. Be careful not to over-process.

Step 2

In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook for about 3 minutes until it starts to become translucent.

Step 3

Add the red bell pepper and zucchini to the skillet. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the riced cauliflower to the skillet. Stir well to combine all the ingredients.

Step 6

Pour in the canned coconut milk and add the tomato paste, smoked paprika, ground cumin, dried oregano, sea salt, and black pepper.

Step 7

Stir everything together, ensuring the cauliflower rice and vegetables are well coated with the spices and coconut milk.

Step 8

Let the mixture simmer over medium-low heat for about 10 minutes, stirring occasionally, until the cauliflower is tender and most of the liquid has been absorbed.

Step 9

Remove the skillet from heat and mix in the fresh chopped cilantro.

Step 10

Serve the cauliflower rice and beans hot, with lime wedges on the side for squeezing over each serving as desired.

Nutrition Facts

Serving size	(1559.7g)

Amount per serving	% Daily Value*
Calories	1235.7

Total Fat 90.0g	0%
Saturated Fat 56.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4360.3mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 25.9g	0%
Total Sugars 50.8g
Protein 28.6g	0%

Vitamin D 0IU	0%
Calcium 365.0mg	0%
Iron 16.8mg	0%
Potassium 4510.2mg	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: 60.7%

Protein: 8.6%

Carbs: 30.7%