A delicious quick and easy recipe that is really versatile too!
This is my new favorite quick and easy meal! I’ve only been to New Orleans once but red beans and rice has always been a favorite of mine. I usually already have all of the ingredients on hand and it’s a really versatile dish.
You can eat a big bowl of it with a few fun garnishes (like I did!), you can eat it with chips, stuff it into a taco or burrito, put it over nachos, make a taco salad with it, or stuff it into some enchiladas. Really, the possibilities are endless!
I’ve just recently started making cauliflower rice more and it goes perfectly in this 30 Minute Red Beans and Cauliflower Rice dish. My husband was a little weary when I told him what I was making, but after a few bites his exact words were, “This is delicious!”. I call that a dinner win!
However you decide to eat this Red Beans and Cauliflower Rice, I hope you enjoy it!
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30 Minute Red Beans and Cauliflower Rice
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and easy dinner that can be enjoyed so many different ways!
Ingredients
- 2 teaspoons olive oil, or oil of your choice
- 1/3 cup chopped white onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 large head of cauliflower, makes about 3 cups of cauliflower rice
- 3 (15 ounce) cans red beans, drained and rinsed
- 1/2 teaspoon salt, or more if desired
- 2 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoons granulated garlic
- 1 teaspoons chili powder
- 1 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- Optional garnishes: cilantro, jalapeno, avocado, tomato, etc…
Instructions
- Heat a large pan over medium heat and add olive oil and onion. Cook for 2 minutes and then add celery and green pepper. Cook until vegetables are softened, 3-5 minutes.
- While vegetables are cooking, roughly chop cauliflower and throw it all into the food processor. Process until rice like, 30 seconds-1 minute.
- Add the cauliflower rice, beans and seasonings to the pan, stir until combined, and cook until cauliflower is tender, 7-10 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Gluten Free, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 152
- Sugar: 6 g
- Sodium: 558 mg
- Fat: 3 g
- Saturated Fat: 0
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0
? Yes please! ?
I don’t eat rice so I’ve made ALOT of really good cauliflower rice recipes, but this one was by far the best one yet! I actually made it ahead to have at tea time, but I couldn’t resist so had it for lunch lol. Definitely recommend trying this, and now a firm favourite!
That is so nice to hear, Wendy!! Maybe I’ll have to add some more cauliflower rice recipes!
A fantastic way of making use of a cauliflower that was taking up room in the fridge. a great summer dish. my variation was a bit grated fresh ginger with coriander (no cumin) . next time I will put the beans in well before the cauliflower, so that the ‘rice’ stays al dente.
thank you
So glad you enjoyed it!
Can you use frozen cauliflower rice instead?
Yes!
It’s yummy! And your husband was wary, probably not weary?
🙂 🙂
Love this recipe! Super simple and delicious.
My family loved this recipe. I cooked up some seasoned ground turkey hamburger for my husband who will never be a vegetarian. Put some on top like a garnish and it was great. We love the flavors of this dish and the garnishes really add to it. Making it tonight????
Awesome! I’m so glad everyone enjoyed it!
This dish is interesting and good, although, I had some complaints that it was too dry. What would you suggest ? Salsa? Lime?
Hi Dominique, sorry about that! Yes, salsa would be a great addition!
Wow! A yummy, vegan dish I can serve to picky children and hear no complaining??!! I made this for the first time tonight and it was very good. I think the seasoning and small size made the kids overlook the veggies that they would normally complain about. I thought it would be less filling since it used cauliflower and we were all surprisingly stuffed and just enough for five people. It was easy to make. Thanks for the great recipe! (We added small broccoli florets too.)
I’m so glad to hear your children loved the dish too! That’s so important! Thanks so much for the kind words! 🙂
I’m making this for Sunday dinner!!
Yah! I hope you enjoyed it! 🙂
Where does the sodium come from???
Thanks
The salt and probably some from the canned beans I’m guessing.
Such a brilliant idea to use cauliflower rice in this classic dish! And you know it’s good if the husband approved. 😉
Right?! They can be so picky sometimes :). Thanks, Sarah!