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Chipotle Copycat Cilantro Lime Cauliflower Rice

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

  1. Heat a medium skillet over medium heat and drizzle with avocado oil.

  2. Add onion to pan and allow to cook for 2-3 minutes until soft but not brown.

  3. 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.

  4. Add lime juice and allow to cook for another 3-4 minutes until all moisture has been absorbed.

  5. Remove pan from heat, fold in lime zest and cilantro, and salt and pepper to taste.

  6. 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

Chipotle copycat cilantro lime cauliflower rice

Prep Time 5 mins
Cook Time 12 mins
Servings 4

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!

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