Vegan Latin-inspired Keto Rice and Beans
Assuage your rice and beans cravings with this easy-to-make, keto-friendly dish.
Ingredients
- 1 can Black organic soybeans (approx 400ml)
- 500 g Cauliflower Rice (Fresh or Frozen are both fine)
- 1 Small red onion, chopped
- 2 tbsp Olive oil
- 2 tbsp Minced garlic (I used jarred to save time, but feel free to mince up 2-3 fresh cloves if you prefer fresh)
- 2 tbsp Vegetarian soup stock concentrate (I use Better than Brouillon. You can use chicken stock if you're not vegetarian)
- 2 tsp Ground cumin
- Salt and Pepper to taste
Instructions
- Heat oil in large pan or cast-iron pan over medium heat. Chop up red onion while pan heats up.
- Add chopped onion to pan and sprinkle salt over top (1/4 tsp.). Sauté until softened.
- Drain can of beans and add beans to the onions. Cook together for 2-3 minutes. Add garlic.
- Add cauliflower rice to beans and onion mixture. Cook until mixture has warmed through. **If you're using frozen cauliflower and it has not fully defrosted yet, heat until all cauliflower granules are loose and have warmed through.
- Add soup stock concentrate and cumin to cauliflower and bean mixture, and cook over medium heat - stirring regularly - until any excess moisture that have come out of the cauliflower has evaporated. You can check this by making a little circle in the middle of the pan, if the circle is dry, the rice and beans are ready. Season with pepper before serving.
Notes
Nutritional Notes:
Calories: 220
Protein: 12g
Carbohydrates: 16g
Fiber: 9g
Sugar: 4g
Fat: 11g
Cholesterol: 0mg
Net Carbs: 7g