Arroz de coliflor con especias mexicanas

Ingredientes

• 2 tablespoons olive, rapeseed or coconut oil
• 1 red bell pepper (diced)
• 1 cauliflower (riced)
• 2 cloves garlic (crushed or grated)
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon salt ((or to taste))
• 200 g tin sweetcorn
• 400 g tin kidney beans ((or black beans))
• 3 spring onions/green onions (diced)
• Juice of 1 lime
• 2 tablespoons fresh coriander/cilantro (plus extra for garnish)

Preparación

1. 1

   Place the oil in a wok or large frying pan and add the diced red pepper, fry for 5 minutes on medium until softened.

2. 2

   Add the cauliflower, garlic, cumin, paprika and salt, and stir fry for 3 minutes, then add the sweetcorn, kidney beans, and spring onions and stir fry for 3 more minutes, or until everything is warm.

3. 3

   Squeeze in the juice of a lime and then scatter over the coriander and stir in gently, remove from the heat and serve, garnished with a little more coriander.