So things have been a little upside around here…we had a 3-day long power outage and lost everything in the fridge. So no posts last week. :( The good news is that meant I had to go to Trader Joe’s to restock. So yesterday’s lunch was Trader Joe’s Spicy Mexican Style Riced Cauliflower. I topped it with chicken tossed in TJ’s Cuban Style Citrusy Garlic Seasoning Blend.
The verdict? It’s a win. The cauli rice is packed with flavor and has a nice kick. I think you could even add half a bag of the frozen plain cauli rice and stretch it a little further. Because the thing is, if you’re using it for a burrito bowl, one package is probably only going to feed 2-3.
I tossed 1 lb. cubed chicken thighs with 2 T. of olive oil and 3 t. of the citrus garlic seasoning (you could probably get away with just 2 teaspoons, the citric acid is strong). I let it sit for 15 minutes while I did other things and then got to cooking. You can do it all in one pan, which is nice. Sauté the chicken, set it aside, then wipe out the pan and cook the cauliflower rice.
The directions say 8-10 minutes cook time for the rice, but I went 12-13 to get it nice and dry. The peppers in the cauli mix really give off a fair amount of liquid initially. I added cilantro for color. I know not everyone loves it.
If you want to keep it vegan, drain and rinse a can of black beans and throw it in the with cauli. That’s what I’ll be doing next time. Good stuff.
I did a quick IGTV video cooking it up — check it out here:
Check out some other We Tried’s from Trader Joe’s:
Bulgogi Beef Fried Rice with Kimchi
Everything But the Bagel Seasoning Dip