JUMBO-SIZED TEX-MEX RICE

 

2 bags (10-oz. each) cauliflower rice

1 medium green bell pepper, finely chopped

3 cloves garlic, finely chopped

1 (15-oz.) can black beans, drained, rinsed

1 (10-oz.) bag frozen corn, thawed

11⁄2 cups  enchilada sauce

1 medium lime, juiced

1⁄4 cup fresh cilantro, finely chopped

1. Heat a large nonstick skillet over medium-high heat; lightly coat

with spray.

2. Add cauliflower rice and bell pepper; cook, stirring occasionally, for

5 to 6 minutes. Add garlic; cook, stirring frequently, for 1 minute, or

until fragrant.

3. Add beans, corn, and enchilada sauce; stir to combine. Cook,

stirring occasionally, for 5 minutes, or until sauce has thickened and

vegetables are soft. Add lime juice; stir to combine.

4. Evenly divide among 6 serving bowls; top with cilantro. Serve warm.