Slice 3 cloves garlic into 1/10-inch thick slices.
3 cloves garlic
Add 2 tablespoons avocado oil to a sauce pot.
2 tablespoons avocado oil
Add garlic, ¼ cup onion, ¼ cup green bell pepper, and ¼ cup red bell pepper .
¼ cup onion, ¼ cup green bell pepper, ¼ cup red bell pepper
Cover and cook on low for at least 20 minutes. This step is very important. You want to cook the vegetables very slowly and at a very low heat to bring out all of the flavors.
Add ⅓ cup black beans, ½ teaspoon ground cumin, ½ teaspoon dried oregano, and 2 cups cauliflower rice.
⅓ cup black beans, ½ teaspoon ground cumin, ½ teaspoon dried oregano, 2 cups cauliflower rice
Add ¼ cup chicken broth and cook covered on low for 10 minutes or until hot.
¼ cup chicken broth
Season with Salt to taste and garnish with Avocado, Cilantro, and Lime (optional).
Salt to taste, Avocado, Cilantro, Lime
The traditional Cuban beans and rice dish gets a lot of its flavor from the starchy black bean liquid. The ketogenic version of this dish uses a limited amount of the black bean liquid and of course – cauliflower rice. This dish makes up for the lack of black bean liquid by “sweating” the vegetables for a long period of time, along with the use of spices and a little bit of chicken broth (or any broth if you’d like to make it vegan/vegetarian).
