Tex Mex Cauliflower Rice Salad Food

TEX-MEX SALAD

Steps:

• Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
• SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

TEX-MEX SALAD

Steps:

• Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.

SOUTH TEX-MEX RICE

Steps:

• In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
• Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
• Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

TEX MEX RICE

Steps:

• In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
• Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
• Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.