A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans. Pairs easily with salmon or chicken!
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4.8 from 10 votes

Cauliflower Congri (Cuban-Style Black Beans & Cauliflower Rice)

A healthy twist on the popular Cuban-style black beans and rice! A quick and easy weeknight dish made with riced cauliflower, cumin, oregano, and black beans.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch
Cuisine: Dairy-Free, Keto, Low Carb, Paleo, Vegetarian
Keyword: cauliflower rice recipe, cuban black beans and rice
Servings: 2 servings
Calories: 226kcal
Author: Jamie Silva

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup green pepper finely chopped
  • 12 ounces riced cauliflower
  • 1 can low-sodium black beans reserving 1/3 cup liquid from can
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • salt + pepper to taste

Instructions

  • In a pan, heat olive oil over medium-high heat. Sauté onion, garlic, and green peppers until translucent and fragrant, about 3 minutes.
  • Add riced cauliflower, black beans, 1/3 cup of liquid from the can of black beans, cumin, oregano, bay leaf, salt and pepper.
  • Stir to combine and cook for 6-8 minutes until the liquid has evaporated. Serve immediately. Enjoy!

Notes

* Serve with chicken breast or salmon. 
** Cauliflower congri lasts 2-3 days in the fridge in an airtight container. 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 19.3g | Protein: 6.9g | Fat: 14.2g | Saturated Fat: 2g | Sodium: 144mg | Potassium: 69mg | Fiber: 7.8g | Sugar: 2g | Calcium: 50mg | Iron: 2.2mg