Ingredients
3 cups uncooked long grain rice3 cups frozen cauliflower, thawed6 cups reduced-sodium chicken broth6 ounces cream cheese, cubed3/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, combine rice, cauliflower and broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Add cream cheese, salt and pepper; stir until melted.
