Mexican Cauliflower Rice Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 12 oz bag frozen (or fresh) cauliflower rice
  • 1 red pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 onion chopped
  • 1 clove garlic (minced)
  • ¼ tsp chili powder
  • 1 15 oz can fire roasted tomatoes (drain half of the juice if you are using frozen cauliflower rice)*
  • 8 oz. black beans
  • one lime
  • sour cream (vegan if desired)
  • one avocado sliced
  • 1 tbsp extra virgin olive oil
  • coarse salt
  1. Heat oil in a medium size skillet on medium-high heat.
  2. Add the peppers and onions and a good pinch of salt and saute 3-4 minutes.
  3. Add in the chili powder and garlic and saute another 2 minutes.
  4. Add in the rice (chopping up any large frozen chunks), tomatoes and juice*, beans and a pinch of salt.
  5. Simmer (uncovered) for about 15 minutes.
  6. Let cool slightly and top with avocado, sour cream, lime juice.
  7. Serve with corn tortillas or chips.
Recipe by The Hanging Spoon at