Mexican Spiced Cauliflower Rice
Full of flavour, but low in carbs and calories, this Mexican Spiced Cauliflower Rice, turns the humble cauliflower into something rather spectacular! You can eat this as a main course in its own right, or serve as a side dish with all your Mexican favourites. (Serves 4 as a main, 6-8 as a side)
Servings 8 people
Calories 130kcal
Ingredients
- 2 tablespoons olive, rapeseed or coconut oil
- 1 red bell pepper diced
- 1 cauliflower riced
- 2 cloves garlic crushed or grated
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt (or to taste)
- 200 g tin sweetcorn
- 400 g tin kidney beans (or black beans)
- 3 spring onions/green onions diced
- Juice of 1 lime
- 2 tablespoons fresh coriander/cilantro plus extra for garnish
Instructions
- Place the oil in a wok or large frying pan and add the diced red pepper, fry for 5 minutes on medium until softened.
- Add the cauliflower, garlic, cumin, paprika and salt, and stir fry for 3 minutes, then add the sweetcorn, kidney beans, and spring onions and stir fry for 3 more minutes, or until everything is warm.
- Squeeze in the juice of a lime and then scatter over the coriander and stir in gently, remove from the heat and serve, garnished with a little more coriander.
Notes
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Sodium: 152mg | Potassium: 347mg | Fiber: 5g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 27.6mg | Calcium: 23mg | Iron: 2.1mg