Copycat Chipotle Cilantro Lime Cauliflower Rice
Let me take you back to the first time I skipped regular rice at Chipotle. I was on a mission to eat cleaner—cutting down on carbs but still craving flavor. That’s when I stumbled upon their cilantro lime cauliflower rice… and it changed everything.
Equipment
- Non-stick skillet or frying pan
- Wooden spoon or silicone spatula
- Zester or fine grater
- Citrus juicer or fork (for juicing limes)
- Measuring spoons
- Knife and cutting board
Ingredients
- 2 cups cauliflower rice (fresh or frozen)
- 1 tsp coconut oil (or substitute olive oil)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice (juice of 1 lime)
- 1 tsp lime zest
- ½ tsp ground cumin
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
Instructions
- Sauté the Cauliflower RiceHeat 1 tsp of coconut oil in a non-stick skillet over medium heat. Once melted and shimmering, add the cauliflower rice. Sauté for 2–3 minutes if using fresh, or 4–5 minutes if using frozen, until softened and any excess moisture evaporates.
- Add the SpicesSprinkle in cumin, onion powder, garlic powder, and salt. Stir well to coat the rice evenly with the spices.Continue cooking for another 2–3 minutes to let the spices toast slightly and deepen the flavor.
- Finish with FreshnessTurn off the heat. Add lime juice, lime zest, and chopped cilantro while the rice is still warm. Toss to combine and let it sit for one minute in the warm pan to absorb the flavors.Optional: Add a small squeeze of lemon juice for extra zing!
Video
Notes
Cooking Tips
- Don’t overcook the cauliflower—soft is good, soggy is not.
- Use fresh lime and cilantro for the best flavor; bottled juice just doesn’t cut it.
- Double the batch for easy meal prep throughout the week.
- Want more texture? Toss in chopped bell peppers or black beans.
- Add jalapeño or chili flakes for heat!