Cilantro Lime Cauliflower Rice
I’m into these quick and easy dishes. I know you are too. It still amazes me that such simple ingredients can create such delicious tasting food! You guys are gonna love this for Cinco de Mayo, or for any day of the week as a quick side, easy lunch or festive rice for tacos!
It’s all done in one pan, which of course makes for easy clean up.
The best thing about cauliflower rice is that you really can treat it like regular rice. Add any flavors you like, mix up the ingredients and call it a day.
Cilantro Lime Cauliflower Rice
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Description
Cilantro Lime Cauliflower Rice is great for a quick side dish, easy lunch or as a festive rice for tacos!
Ingredients
Scale
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (12 ounce) bag frozen cauliflower rice
- 1 cup frozen roasted corn
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 large handful cilantro, chopped
- juice from 1–2 limes
Instructions
- Heat a large skillet over medium/high heat. Add the oil and garlic and cook for 30-60 seconds. Add the cauliflower rice and continue cooking for 3-4 minutes.
- Add the corn, tomatoes, salt, garlic powder, and chili powder and continue to cook for about 5 minutes until veggies are cooked through.
- Turn off heat and stir in cilantro and lime juice. Add more salt to taste and serve!
This is awesome! I make it every week and I love it
Such a great one for the rotation!
I’d never had cauliflower rice before but saw it, thought I’d give it a try, stuck it in the freezer, and wondered what to do with it. I can’t even remember how I came across this recipe, but I am glad I did. I made it for part of my Christmas Eve dinner. I’m not very traditional in that sense! I did alter some things…. I used 1 Tablespoon Italian seasoning in place of the cilantro, no garlic powder, added 1/4 teaspoon black pepper, used a mixture of quartered various cherry tomatoes (you know, the purple, red, and yellow ones that come together), and roasted a 10 ounce bag of frozen corn prior to making this. The recipe is simple yet has a lot of flavor, and the ingredients and instructions are easy to follow. Thank you. This is definitely being written down (right now, actually!) and put into my personal recipe book.