A quick and easy meal vegetables is a plate filled with vibrant colors and yumminess that you don’t feel like forcing yourself eating vegetables at all. This sounds a bit crazy. But that is the beautiful thing of this Southwestern Cauliflower Rice.
As much as I love rice, it is difficult to stay awake after putting carbs in my belly. So, I must look for alternatives. Cauliflower rice saves the day.
If you love carbs like me, you would love this “rice” version. Best of all, guilt-free. You know what I mean.
Total Time: 30-35 Minutes
Prep Time: ZERO
Active Cook Time: 30-35 Minutes
I have been using a particular brand of frozen cauliflower rice until this recipe. I found that different brand has different grain size. So, it caused the difference of cook time. (Click here for more info about Fresh vs Frozen Cauliflower Rice)
So, my advice for you is that trying different brands is great, especially when there is a sale for you to save grocery money. But if time is more imperative for you, stick with the same brand instead of messing around.
I did pack this delicious cauliflower rice into several containers for lunch. If that's your plan, I highly recommend to pack grape tomatoes separately and add them before serving.
You can also stick with 100% pantry ingredients by replacing fresh grape tomatoes with a can of 15 oz diced tomatoes. Strain juice very well before adding tomatoes into the rice.
3 (12 oz) Bags Frozen Cauliflower Rice
1 can (4 oz) Chopped Green Chiles
1 can (14 oz; drained) Sweet Corn Kernels
1 can (14 oz; drained and rinsed well) Black Beans
1 pint Grape Tomatoes (cut into halves; click here to find out how to slice grape tomatoes in seconds) or 1 15-oz can Diced Tomatoes
1 tbsp Extra Virgin Olive Oil
1/4 tsp Ground Cumin
1/4 tsp Ground Coriander
1/4 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Cilantro (if you have fresh cilantro, add about 1/3 cup at the end before serving)
Salt and pepper to taste
Serve This With:
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