Cauliflower Rice and Black Beans with pork

This recipe is a re-interpretation of rice, beans and pork that I grew up with. By replacing rice with cauliflower rice the portions are similar without the extra calorie/carbs; no sacrifice on flavor at all! YUM.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry produce. • Trim and roughly chop scallions, separate whites from greens. Peel and mince garlic. Zest and quarter lime, Dice tomato.

Step 2

In a small bowl, combine scallions greens, olive oil and 1 tsp Southwest Spice. Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

Step 3

Heat a drizzle of oil in a medium pot over medium-high heat. Add onion whites and remaining garlic. Cook, stirring, until softened, 1-2 minutes.

Step 4

Add beans, sausage, stock concentrate, tomato, ⁄2 cup water, 1 tsp Southwest Spice , salt, and pepper. Simmer until thickened, 5-10 minutes.

Step 5

Add frozen cauliflower rice (if already defrosted and dry add a bit more water), stir in tomato paste, half the zest, 1/4 of lemon juice and remaining spice. Season with salt and pepper.

Step 6

Pat pork* dry with paper towels. Season with salt, and pepper. Cook in a pan (4-6 min side) or air fryer (7 min/side) if desired.

Step 7

While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 8

Divide rice and pork between plates. Top pork with salsa and crema. Cut any remaining lime into wedges and serve on the side.