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Cuban Cauliflower Rice and Beans

Cuban Cauliflower Rice & Beans is a quick vegan recipe that can be served as a side dish or main course.
Course entree, Main Course, Side Dish
Cuisine cuban, Hispanic
Keyword quick, vegan, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 96kcal
Cost $4



  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 12 ounces Riced Cauliflower (about 3 cups)
  • 2 teaspoons Cuban or Adobo Seasoning
  • 1 can-14 ounces red kidney beans, rinsed and drained
  • 3 Tablespoons fresh chopped cilantro
  • salt and pepper, to taste


  • In a large skillet, heat olive oil over medium-high heat. Add the garlic and riced cauliflower to the skillet and sauté for 5 minutes, stirring occasionally.
  • Add the seasoning and beans. Sauté for 5 more minutes, stirring occasionally.
  • Stir in the cilantro and finish cooking to desired tenderness.
  • Season with salt and pepper before serving.


Parsley can be substituted for cilantro if you desire.


Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 357mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg