Easy Mexican Rice with Cauliflower

 Mexican rice is one of the few things that my toddler will eat. He barely eats any kind of vegetable so I have to get creative.  Mixing riced cauliflower with the regular rice is the perfect way to hide veggies! You can't even tell by looking at it that there is anything other than regular rice.  The texture is perfect and my son can't tell the difference. I kept the regular rice rather than completely replacing it because I like the extra flavor that toasting it gives the dish. I hope you guys will try this and get more veggies into your picky eaters! 

Mexican Rice with Riced Cauliflower

Makes 8-10 servings | Prep Time: < 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

 

INGREDIENTS

3 tablespoons Olive Oil

1 ½ cups Long Grain White Rice, washed

2 (10 oz) pkgs Frozen Riced Cauliflower

1 (8oz) can Tomato Sauce

2 ¼ cups Vegetable Broth

(Optional) Salt, Garlic Salt or Adobo Seasoning

DIRECTIONS

1.       Rinse rice in a mesh strainer until water runs clear. Set aside to let dry.

2.       Heat a large saucepan on medium heat and add olive oil.

3.       Add dry rice. Stir occasionally until rice is toasted, about 10 minutes.

4.       Add the tomato sauce and stir for about 30 seconds to 1 minute.

5.       Add the frozen riced cauliflower, stir to combine.

6.       Add the vegetable broth, taste for salt.

7.       Bring to a boil.

8.       Once boiling, reduce heat to low, cover the pan, and let simmer for 15-20 minutes. Check the rice around 15 minutes, if there is still liquid cover again and cook for another 5 minutes.

9.       Once the liquid has been absorbed, turn off the heat. Fluff the rice with a fork cover again and let sit for at least 10 minutes.