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Loaded White Cheddar Broccoli Rice

Ingredients

  • 1 cup (250 mL) heirloom cherry tomatoes, chopped
  • 1/4 cup (60 mL) chopped green onion or chives
  • 1 tsp (5 mL) red wine vinegar
  • 3 tbsp (45 mL) olive oil or Becel Olive Plus™ Oil Blend, divided
  • 2 cups (500 mL) cauliflower florets
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) 2% milk
  • 1 package Knorr Selects™ White Cheddar Broccoli Rice
  • 1 cup (250 mL) no-salt added chickpeas
  • 2 tbsp (30 mL) reduced-fat sour cream

Directions

1. For tomato salsa, combine tomatoes, green onions, and vinegar in bowl. Season, if desired, with salt and pepper. Set aside.
2. Heat 1 tbsp. (15 mL) oil in large nonstick skillet over medium-high heat and cook cauliflower, stirring frequently, until browned, about 5 minutes. Stir in water, milk, remaining oil, and Knorr Selects™ White Cheddar Broccoli Rice, and bring to a boil. Reduce heat and cook covered, stirring occasionally, until rice is tender, about 10 minutes. Stir chickpeas into skillet.
3. Serve topped with tomato salsa and sour cream.
TIPS: 

  • If you have leftover chickpeas, save to sprinkle over a salad or roast them for a healthy snack.
  • For meat lovers, cook 1 ½ cups (350 g) bite-size boneless skinless chicken breast chunks in an additional 1 tbsp. (15 mL) oil. Remove chicken and set aside. Continue with the recipe as above omitting chickpeas and stirring in chicken. Sprinkle with 2 strips cooked crumbled bacon.
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Loaded White Cheddar Broccoli Rice

Ingredients

  • 1 cup (250 mL) heirloom cherry tomatoes, chopped
  • 1/4 cup (60 mL) chopped green onion or chives
  • 1 tsp (5 mL) red wine vinegar
  • 3 tbsp (45 mL) olive oil or Becel Olive Plus™ Oil Blend, divided
  • 2 cups (500 mL) cauliflower florets
  • 1 1/2 cups (375 mL) water
  • 1 cup (250 mL) 2% milk
  • 1 package Knorr Selects™ White Cheddar Broccoli Rice
  • 1 cup (250 mL) no-salt added chickpeas
  • 2 tbsp (30 mL) reduced-fat sour cream

Directions

1. For tomato salsa, combine tomatoes, green onions, and vinegar in bowl. Season, if desired, with salt and pepper. Set aside.
2. Heat 1 tbsp. (15 mL) oil in large nonstick skillet over medium-high heat and cook cauliflower, stirring frequently, until browned, about 5 minutes. Stir in water, milk, remaining oil, and Knorr Selects™ White Cheddar Broccoli Rice, and bring to a boil. Reduce heat and cook covered, stirring occasionally, until rice is tender, about 10 minutes. Stir chickpeas into skillet.
3. Serve topped with tomato salsa and sour cream.
TIPS: 

  • If you have leftover chickpeas, save to sprinkle over a salad or roast them for a healthy snack.
  • For meat lovers, cook 1 ½ cups (350 g) bite-size boneless skinless chicken breast chunks in an additional 1 tbsp. (15 mL) oil. Remove chicken and set aside. Continue with the recipe as above omitting chickpeas and stirring in chicken. Sprinkle with 2 strips cooked crumbled bacon.