Hi there! Today I want to share my favorite freezer recipe: Low Carb Rice and Beans. This recipe is not only delicious, but it’s also healthy and easy to make. As a busy working woman, I always try to find recipes that are hearty and nutritious, and that I can make ahead and freeze for those days when I don’t have time to cook.
As more people become aware of the health benefits of a low-carb or keto diet, there is also a growing interest in vegetarianism and veganism. However, finding recipes that are both keto-friendly and vegetarian can be a challenge. Many vegetarian dishes are high in carbs because they contain grains, beans, and starchy vegetables. On the other hand, many keto recipes rely heavily on meat and dairy, which is not an option for vegetarians.
This is where recipes like Low Carb Rice and Beans come in. Instead of using traditional rice, we’re using cauliflower rice, which is a great substitute for those who are watching their carb intake. Black soybeans are also a great addition to this recipe because they are low in carbs and high in protein and fiber. Hemp seeds are also a great addition to this recipe because they provide healthy fats and are a good source of protein.
Whether you’re looking to reduce your meat intake or you’re a seasoned vegetarian, this recipe is an excellent choice for Meatless Monday or any day of the week.
Rice and beans are so easy! All you have to do is add all the uncooked ingredients to a gallon-sized plastic freezer bag, stir gently to combine, remove the air, seal, and freeze. That’s it! When you’re ready to eat, simply thaw the freezer meal overnight in the fridge and cook it in a crockpot or Instant Pot.
Serve it as is, or top it with some fresh chopped cilantro and avocado slices. It’s a great vegetarian dish that everyone can enjoy.
If you’re looking for an easy freezer meal that’s healthy, low-carb, and keto-friendly, then you should definitely try this Low Carb Rice and Beans recipe. It’s packed with flavor and nutrients and perfect for those busy days when you don’t have time to cook. So, go ahead and make a batch of this delicious recipe, freeze it, and enjoy it whenever you want!
- 1.9998 bag (12 oz per bag) frozen cauliflower rice
- 1.9998 can (15 oz per can) black soy beans drained and rinsed
- 1.0002 cup vegetable broth or stock
- 0.4998 cup red onion finely chopped
- 0.4998 cup hemp seeds
- 0.3336 cup red bell pepper
- 0.3336 cup green bell pepper
- 0.2502 cup extra virgin olive oil
- 0.4998 lime for juice
- 1.9998 tsp dried oregano
- 1.9998 tsp garlic powder
- 1.9998 tsp onion powder
- 1.0002 tsp ground cumin
- 1.0002 tsp chili powder
- 1.0002 tsp salt
- 0.4998 tsp black pepper
- 0.2502 tsp crushed red pepper flakes
- 0.2502 tsp cayenne pepper
1) Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
2) Add all ingredients to your freezer bag. Stir gently to combine.
3) Remove air, seal and freeze.
Crockpot Instructions
-Thaw the freezer meal overnight in the fridge.
-Transfer contents into Crockpot.
-From thawed, Add 1/4 cup of water, or more if needed then cook for 2-3 hours on low or 1-2 hours on high.
-When done cooking, mix everything together.
Instant Pot Instructions
-Thaw the freezer meal overnight in the fridge.
-From thawed, add 1/4 cup of water then pressure cook for 3 minutes on high. Quick release.
-From frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Add 1/4 cup of water then pressure cook for 5 minutes on high. Quick release.
-When done cooking, mix everything together.
TIP: Serve warm as is, top with some fresh chopped cilantro and avocado slices. A vegetarian delight!
We have tested this recipe for a serving size of 6. If you are cooking for less than 6 people, decrease the amount of liquid and the cook time. If you are cooking for more than 6 people, increase the amount of liquid and the cook time. Do this and your meals will NEVER turn out dry or mushy. Happy Cooking!
