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Chipotle Copycat Cilantro Lime Cauliflower Rice
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Chipotle’s rice is one of my favorites and I was dying to create a copycat that I could enjoy during my Whole30! While Chipotle created their own cauliflower rice, it was extremely expensive to upgrade to, and was short lived on their menu.
The good news is: I’ve created the perfect copycat recipe using cauliflower rice so you can enjoy it anytime you wish and there’s no upcharge!
I love using this as a base for burrito bowls, lettuce wrap tacos, and in my Mexican egg skillet. I think you’ll find this to be a staple in your kitchen and I love making a big batch and freezing it so I always have some on hand! I hope you enjoy!
Ingredients
1 bag rice cauliflower
1/2 yellow onion, diced
2 cloves garlic, minced
2 limes, zest and juice
1 bunch cilantro, chopped
Directions
Heat a medium skillet over medium heat and drizzle with avocado oil.
Add onion to pan and allow to cook for 2-3 minutes until soft but not brown.
Add garlic and cauliflower rice to pan and allow to cook for 7-10 minutes, stirring occasionally, until all moisture has evaporated and rice is beginning to brown.
Add lime juice and allow to cook for another 3-4 minutes until all moisture has been absorbed.
Remove pan from heat, fold in lime zest and cilantro, and salt and pepper to taste.
Serve immediately, refrigerate for up to 5 days, or portion and freeze for up to a month.
I hope you enjoyed this recipe!
Chipotle copycat cilantro lime cauliflower rice
Ingredients
- 1 bag Rice cauliflower
- 1/2 Yellow onion Diced
- 2 cloves Garlic Minced
- 2 Limes Zest and juice
- 1 bunch Cilantro Chopped
Instructions
- Heat a medium skillet over medium heat and drizzle with avocado oil.
- Add onion to pan and allow to cook for 2-3 minutes until soft but not brown.
- Add garlic and cauliflower rice to pan and allow to cook for 7-10 minutes, stirring occasionally, until all moisture has evaporated and rice is beginning to brown.
- Add lime juice and allow to cook for another 3-4 minutes until all moisture has been absorbed.
- Remove pan from heat, fold in lime zest and cilantro, and salt and pepper to taste.
- Serve immediately, refrigerate for up to 5 days, or portion and freeze for up to a month.
I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!
