This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Rice and Beans In 5 Minutes & More Taco Tuesday Recipes

How To Make Rice and Beans In 5 Minutes & More Taco Tuesday Reci…

Bob Harper's NYC Apartment Tour + Rach's Everything Pigs in a Bl…

Barbara Corcoran Shares Her Best Business Advice + Nachos 2 Ways

Rach's Bucatini with Bacon & Creamy Onion Sauce + Chef Richard B…

Rach’s Rotisserie Chicken Meal + Stacy London's Makeover

Season 17 of Rachael Is Coming—Here's When!

3 Tools Every DIYer Should Have

3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…

3 Things You Should Add to Your Medicine Cabinet, According To a…

A Style Expert on Why the Nap Dress Is So Popular

Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…

Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys

Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…

Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese

Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…

How to Stay Organized While Running a Business From Home

Rach's Derm Shares How to Use Retinol for Anti-Aging + Fave Prod…

The Right Order to Apply Skincare Products, According to Rachael…

How to Make Dark Chocolate Chip Cookies With Sea Salt

How to Make Spicy Lamb Chops with Polenta and Broiled Tomatoes |…

See how this recipe was made on Facebook Live!

Ingredients

  • 2 tablespoons extra-virgin olive oil or coconut oil
  • 1 small red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons cumin
  • Salt and pepper, to taste
  • 2 cups store-bought riced cauliflower, fresh or frozen and thawed
  • 1 14.5-ounce can black beans, drained and rinsed (I prefer low-sodium beans)
  • 1/4 cup cilantro, stemmed and finely chopped
  • Zest and juice of 1 lime

Yield

Serves: 4

Preparation

Heat oil in a large skillet over medium-high heat and add onion, garlic, cumin, salt and pepper. Sauté for about 1 minute or until onion starts to soften. Make sure the oil is very hot then add in the riced cauliflower and toss the pan to coat in oil. Allow the cauliflower rice to soften and brown, stirring occasionally, about 3 minutes.

Stir in beans, cilantro and lime zest and juice. Cook a minute more to warm through and serve.