Paleo Rice with Peas and Corn
Discover a light and vibrant twist on a classic dish with this Paleo Rice with Peas and Corn recipe. Perfect for anyone following a paleo lifestyle or seeking a healthy, gluten-free alternative, this dish swaps traditional rice for nutrient-packed cauliflower rice, pulsed to perfection. Sautéed with aromatic garlic, onions, and a colorful medley of sweet corn, fresh peas, and diced red bell pepper, it bursts with natural flavors and wholesome goodness. Finished with a sprinkle of fresh parsley and a zesty splash of lemon juice, this recipe strikes a perfect balance of hearty and refreshing. Ready in just 35 minutes, this quick and easy skillet meal is ideal as a side dish or a standalone entrée. Keywords: Paleo cauliflower rice, healthy gluten-free recipes, easy vegetable sides, paleo lifestyle meals.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 cup Fresh peas
- 1 cup, kernels cut from cob Sweet corn
- 1 medium, diced Red bell pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Remove the leaves and stem from the cauliflower head. Cut into florets. Use a food processor to pulse the florets until the texture resembles rice. This is your cauliflower rice.
In a large skillet, heat olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until they become translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the red bell pepper and cook for 2-3 minutes, until it softens slightly.
Add the cauliflower rice to the skillet, stirring well to combine with the other ingredients. Cook for about 5 minutes, stirring occasionally.
Add the fresh peas and corn kernels to the skillet, stirring well. Cook for another 3-4 minutes until the vegetables are heated through and tender.
Season the dish with salt and black pepper, adjusting to taste.
Remove the skillet from heat. Stir in the fresh parsley and lemon juice to add freshness and a hint of brightness to the dish.
Serve hot, and enjoy your Paleo rice with peas and corn as a side dish or a main meal.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 11.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1074 mg | 23% | |
*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.
