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Black Bean Cauliflower Rice with Jalapeño Pickles
Introduce
Chef :
Nia HiuraBlack Bean Cauliflower Rice with Jalapeño Pickles
Cooking something light for dinner, that requires low carb, oil free, and vegetarians, are always challenged me. Specially when I can only cook with what I have in my refrigerator and pantry.
So this time I am going to cook this dish for our dinner. Feel free to try❤️
Ingredient
12 oz
frozen cauliflower rice
2-3 cloves
minced garlic
1 tsp
paprika (less or more)
Pinch
salt
1/2 tsp
black pepper (less or more)
Cooking instructions
* Step 1
Pour the cauliflower into non-stick frying pan over medium heat, sauté until heated through and water is cooked off. And than
Set aside.
* Step 2
Still in the same pan, add the onion and garlic and sauté until golden. In this point you can use a little bit olive oil or any vegetables oil if you want. But I don’t use oil.
* Step 3
Then add bell peppers and jalapeños. Continue sautéing until onion begins to turn translucent. Add black bean and cauliflower, seasoning with cayenne pepper, paprika, salt, pepper, and a bit mushroom powder (chicken powder).
* Step 4
Mixed well and cook for another 2 minutes. Taste it before turn off the heat. Lastly sprinkle with chopped cilantro.
Serve and enjoy 😍
* Step 5
Tips: If you skipped the jalapeño pickles, you can adding 2tsp of fresh lemon juice. 🙏
Note: if there is a photo you can click to enlarge it
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