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).
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 - 1/3 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)
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