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Mexican Cauliflower Rice

February 7, 2017

 

 

Ingredients:

2 containers riced cauliflower (approximately 28 oz.)

7 cloves fresh garlic (chopped or minced) or 7 tsp prepared minced garlic

3 tbsp olive oil

1 14 oz. can organic black beans, rinsed & drained

1 can organic corn or 14 oz. frozen organic corn

fresh parsley

1 each red, yellow, orange pepper, diced (optional)

 

Directions:

In large skillet, heat 2 tbsp olive oil & 4 tsp. garlic. Add riced cauliflower & 1 more tsp garlic. Stir & cook on medium heat for 5-10 min. In another smaller skillet, heat 1 tbsp oil & 2 tsp garlic. Add corn & cook on high, 3-5 minutes, add pepper if using & cook additional 3 minutes. Finally, add black beans, mix & cook a few more minutes & then add mixture to the cauliflower. Can serve hot or room temperature.

 

Can make a side of creamy avocado dip (1 mashed avocado to 1-2 tbsp plain greek yogurt, along with himalayan salt to taste) & fresh salsa.

 

 

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