Whole30 Classic Rice and Beans
Experience a creative twist on a comfort food classic with this Whole30-approved "Classic Rice and Beans" recipe. Perfect for those embracing a grain-free, legume-free lifestyle, this dish swaps traditional rice for nutrient-rich cauliflower rice and replaces beans with hearty, sautéed vegetables like zucchini, bell peppers, and onions. Infused with a creamy coconut milk base and bold spices, including smoked paprika, cumin, and oregano, this flavor-packed meal is both satisfying and wholesome. Ready in just 40 minutes, it's a quick, satisfying dinner option that’s gluten-free, paleo-friendly, and bursting with vibrant colors and fresh, zesty notes of lime. Garnished with fresh cilantro, this dish proves you don’t need grains or beans to enjoy a delicious "rice and beans" alternative!
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Recipe Information
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
Instructions
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.
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.
Add the red bell pepper and zucchini to the skillet. Cook for another 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the riced cauliflower to the skillet. Stir well to combine all the ingredients.
Pour in the canned coconut milk and add the tomato paste, smoked paprika, ground cumin, dried oregano, sea salt, and black pepper.
Stir everything together, ensuring the cauliflower rice and vegetables are well coated with the spices and coconut milk.
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.
Remove the skillet from heat and mix in the fresh chopped cilantro.
Serve the cauliflower rice and beans hot, with lime wedges on the side for squeezing over each serving as desired.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 50.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4510 mg | 96% | |
*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.
