Cuban Cauliflower Rice and Beans


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).

Cuban Cauliflower Rice and Beans

TOTAL TIME: 45 minutes


Onion - 1/4 cup - diced

Green Peppers - 1/4 cup - diced

Red Bell Peppers - 1/4 cup - diced

Garlic - 3 cloves

Oil - 2 tablespoons (this recipe used avocado oil)

Black Beans - 1/ cup  with some liquid (this has 8g net carbs total, so 4g net carbs per serving.  If this is too much for your macros, then you can substitute with Organic Black Soy Beans (1g net carb per serving) - but they have less flavor and you will have to make up for it with more spices and seasoning).

Cumin - 1/2 teaspoon 

Oregano - 1/2 teaspoon

Chicken Broth - 1/4 cup

Salt - to taste (about 1/2 teaspoon)

For Garnish:





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