Tex-Mex Cauliflower Rice
As a Texan, it should come as no surprise that I have pretty high standards for Tex-Mex rice (if you're curious Joe T Garcias in Fort Worth has the best rice in the world!). That being said it has taken a lot of trial-and-error to come up with my cauliflower version. The best part is that I use frozen cauliflower which is a mainstay in my freezer so I always have the ingredients when a craving strikes and the recipe could not be easier! I hope you enjoy it as much as I do because what is better than flavorful and healthy Tex-Mex rice?!
Tex-Mex Cauliflower Rice Ingredients
1 bag frozen cauliflower rice
1 cup chicken broth (vegetable broth for vegan)
1/2 can tomato sauce
1/2 diced onion
1/2 tsp minced garlic
1/2 tbsp cumin
salt + pepper to taste
2 tbsp olive or avocado oil
1/3 cup frozen peas
1) Heat oil on medium.
2) Sauté garlic and onion until translucent (about 2 minutes).
3) Break up cauliflower rice as best as you can while still in bag then add to pan. Stir while cooking for 4-5 minutes until cauliflower is well combined with onions and garlic.
4) Add tomato sauce, chicken broth, cumin, s+p. Bring to boil.
5) Reduce heat to simmer and cover. Cook for 10 minutes.
6) Stir in frozen peas then cook uncovered for 10-15 minutes or until liquid is well absorbed.
As I mentioned above, the "tex-mex rice bar" was set high by Joe T Garcia's for me so my goal in creating my own cauliflower rice version has been to get close to that flavor. I'd like to think I did just that so hopefully you enjoy this as much as I do! My favorite ways to eat it are as a burrito bowl with rotisserie chicken and shredded cheese, or on the side of a chicken and avocado whole wheat quesadilla. Let me know your favorite way to eat it in the comments!