Paleo Classic Rice and Beans
Delight in a wholesome twist on a beloved comfort food with this Paleo Classic Rice and Beans recipe! By swapping traditional rice for cauliflower rice, this dish delivers a low-carb, grain-free take on a classic that’s brimming with flavor. The recipe combines tender, riced cauliflower with hearty black beans, aromatic garlic, sautéed onions, vibrant red bell peppers, and a mouthwatering blend of cumin and paprika for a subtly spiced kick. Fresh lime juice and a sprinkle of cilantro elevate the dish with a bright, zesty finish. Ready in just 35 minutes, this paleo-friendly and vegan recipe is perfect for meal prep, a quick weeknight dinner, or a satisfying plant-based side. You won’t miss the grains with this nutrient-packed alternative!
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Recipe Information
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
Instructions
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.
Drain and rinse the canned black beans in a sieve to remove excess sodium and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until translucent.
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.
Stir in the ground cumin, ground paprika, salt, and black pepper. Cook for 1 minute, allowing the spices to become fragrant.
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.
Fold in the drained black beans and lime juice. Cook for another 2-3 minutes to heat the beans through.
Remove the skillet from the heat and stir in the chopped cilantro.
Transfer the paleo rice and beans to a serving dish and garnish with additional cilantro if desired.
Serve warm and enjoy your paleo-friendly meal!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 29.4 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5108 mg | 109% | |
*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.
