Instructions
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Slice 3 cloves garlic into 1/10-inch thick slices.
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Add 2 tablespoons avocado oil to a sauce pot.
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Add garlic, ¼ cup onion, ¼ cup green bell pepper, and ¼ cup red bell pepper .
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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.
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Add 1/3 cup black beans, ½ teaspoon ground cumin, ½ teaspoon dried oregano, and 2 cups cauliflower rice.
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Add ¼ cup chicken broth and cook covered on low for 10 minutes or until hot.
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Season with Salt to taste and garnish with Avocado, Cilantro, and Lime (optional).
The following video shows somebody cooking the Cuban Cauliflower Rice and Beans with background music playing and that you can access the whole recipe below.
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).
