Low Carb Rice with Beans and Vegetables
Elevate your mealtime with this vibrant and nutritious Low Carb Rice with Beans and Vegetables recipe! Perfect for healthy eating enthusiasts, this dish swaps traditional rice for cauliflower rice, creating a lighter, low-carb alternative packed with fiber and flavor. Bursting with colorful veggies like bell pepper, zucchini, and red onion, alongside protein-rich black beans, this skillet meal is seasoned with aromatic cumin and coriander for a savory kick. Finished with a refreshing squeeze of lime and a sprinkle of fresh cilantro, it's a wholesome, gluten-free dish that shines as both a satisfying main course and a delightful side. Ready in just 35 minutes, it's an easy and delicious way to enjoy a veggie-forward meal without sacrificing taste!
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Recipe Information
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
Instructions
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.
Dice the red bell pepper and zucchini into small cubes. Finely chop the red onion and mince the garlic cloves.
Drain and rinse one cup of canned black beans and set aside.
Heat two tablespoons of olive oil in a large skillet over medium heat.
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.
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.
Stir in the cauliflower rice and the drained black beans into the skillet. Mix well to combine all ingredients.
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.
Cook the mixture for 6-8 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
Squeeze the juice of one medium lime over the mixture and stir in the freshly chopped cilantro for added freshness and flavor.
Taste and adjust the seasoning if necessary. Serve hot and enjoy your low-carb rice with beans and vegetables!
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4931 mg | 214% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 37.2 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3111 mg | 66% | |
*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.
