Day 1: January 1, 2020
Adobo Green Beans with Cauliflower Rice
Ready in 20 minutes
Serves 4 people
- One Bag Washed and Trimmed Green Beans
- 1 cup Soy Sauce
- ½ cup Apple Cider Vinegar
- ½ cup White Vinegar
- ¼ cup chopped red onions
- 3 garlic cloves minced
- 2-3 Bay Leaves
- Salt and Pepper to taste
- ½ cup Jasmine Rice (dry)
- One packet CauliRice
- 1 ½ cup water
- Wash and trim the green beans.
- Cook the Jasmine Rice as directed in the package.
- In a pan on Medium Heat, spray the pan with non-stick cooking spray. Saute the onion until soft. Once the onion is soft, add the garlic. Once the garlic is fragrant, add the Green Beans.
- When the Green Beans are brighter in color (about 3-4 mins in the pan), add the liquid (soy sauce, apple cider vinegar, and white vinegar) and the bay leaves. Lower the heat and cover to let the Adobo simmer (about 5 mins).
- Check the Green Beans. You can cook the green beans to your desired texture. I love the crunch I get from the green beans, so I make sure to not overcook it. I also really like my adobo to have a sauce so I make sure to not let the sauce thicken or dissipate as much.
- Turn off the heat and cover the adobo to keep it warm while you finish your rice.
- Mix your Jasmine Rice with the packet of Cauli-Rice.
- Once mixed, serve alongside the Green Beans.
Your local grocery store can be your savior! You can find pre-chopped onions and minced garlic. These are time savers, that keep for a while in your fridge!
Green Beans are a great source of Fiber, Vitamin K (responsible for the proteins that help with normal blood clotting, and healthy bones), and Folate (responsible for DNA and other genetic material).
Cauliflower contains similar nutrients as the green beans, such as, Folate and Vitamin K.
Cauliflower is a great low calorie substitute to rice.
While I didn’t eliminate rice, the combination of regular Jasmine rice and Cauliflower rice is 1% better than what I had been consuming before. #progressnotperfection