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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
96
kcal
Cost
$4
Equipment
frying pan
Ingredients
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
Instructions
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.
Notes
Parsley can be substituted for cilantro if you desire.