Black Bean Cauliflower Rice

Black Bean Cauliflower Rice

adapted from Delish

In this dish cauliflower rice takes on Mexican flavors.

Turn this side dish into a meal by adding shredded cooked chicken with the vegetables and serve with a side salad.

The picture came out much darker than the rice does itself.

Makes 2 servings                                                    1 WW Blue point / servings

Cooking spray

1/2 medium onion, chopped

1 clove of garlic, minced

1/2 tsp. dried oregano

1/4 tsp. ground cumin

2 cups riced cauliflower, fresh or frozen, thawed*

1 1/2 tsp. tomato paste

1/2 cup canned black beans, rinsed and drained

1/2 cup corn kernels, fresh, canned or frozen, thawed

1/2 cup chopped tomatoes

1 small jalapeno, thinly sliced

2 Tbsp. chopped fresh cilantro

3 Tbsp. + 2 tsp. reduced fat Mexican cheese Blend

1. In a skillet coated with cooking spray, add the onion and cook until it softens, about 5 minutes.
2. Add the garlic, oregano, cumin and cook until fragrant, about 1 minute.
3. Add the riced cauliflower, stir to combine.
4. Add the tomato paste, stir to combine.
5. Add the black beans, corn, tomatoes, jalapenos and cilantro; cook until tender, about 4 minutes.
6. Top with the cheese; cover and allow the cheese to melt, about 1-2 minutes.
7. Adjust seasoning with Kosher salt and freshly ground black pepper prior to serving.

Enjoy!

* If using frozen thawed cauliflower rice, place the "rice" in a kitchen towel and wring out any excess water.