Southwest Style Riced Cauliflower

Need a quick and easy side that’s low-carb and popping with flavor? Turn ordinary frozen vegetables into a dish that will make ya famous!


10 oz Riced Cauliflower, frozen

14.4 oz Stir-Fry Peppers, frozen

15.5 oz Small Red Beans, canned

1 Tablespoon Cumin, ground

1 Tablespoon Parsley, dried

1 teaspoon Chili Powder

1 teaspoon Salt

This won’t take long, so pay attention…

In a 3-5 qt pan (with a lid) pour all of the frozen vegetables in, pop the lid on, and start the heat on medium-high. Open the can of small red beans, and drain it. Top the can up with fresh water (it won’t take much), and drop the beans on top of the frozen veggies. sprinkle the ground cumin, parsley, and chili powder over the beans. Evenly distribute the salt. Cover it back up. Cook for 10 mins on medium-high stirring occasionally then remove the lid and reduce the heat to low. Cook the remainder of the time uncovered to cook out the liquid. Serve hot! 

Speaking of hot… Here’s a HOT TIP if you are looking for a low potassium dish. Replace the beans in this recipe with corn, and you are set with a low potassium dish that still has the southwest style, but is friendly for those with kidney disease/failure. I have a close friend, Peggy, who needs a kidney transplant, so this one hit close to home. You can help Peggy and others with kidney disease by visiting

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