Chipotle Copycat Cauliflower Rice Recipes

CHIPOTLE COPYCAT LIME RICE RECIPE

Steps:

• In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.
• Add rice and lime juice, stir for 1 minute.
• Add water and salt, bring to a full rolling boil.(Some people have had success with 1 cup of water, but when I've made it with 2 it worked for me).
• At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
• Add in the cilantro and fluff rice with a fork.

CHIPOTLE COPYCAT CAULIFLOWER RICE

Steps:

• Grate Cauliflower (1/2 head) into "rice" using either a box grater or the grating attachment of your food processor.
• Heat Olive Oil (1 tablespoon) in a large skillet over medium. Add cauliflower and Bay Leaf (2). Cover and cook for 5 minutes, or until the rice becomes slightly tender.
• Mix in Fresh Cilantro (1/4 cup), Lime Juice (1 1/2 tablespoon) and Salt (1/2 tablespoon).

CHIPOTLE CAULIFLOWER RICE

Steps:

• Cut the raw cauliflower into florets. Pulse the it in a food processor in two batches until it's slightly larger than grains of rice.
• In a large cast iron skillet over medium high heat, heat up 2 tablespoons of olive oil. Add the cauliflower and stir it frequently until it is golden brown, roughly 6 minutes.
• Remove the skillet from the heat and add the freshly squeezed lemon and lime juice, salt, and cilantro. Stir to mix well. Taste and add more salt if desired.
• This dish tastes best when hot. Serve with other keto Tex-Mex food or make your own copycat Chipotle burrito bowl by following our other Mexican recipes.

CHIPOTLE CAULIFLOWER RICE COPYCAT RECIPE

Steps:

• Prep cauliflower by chopping into small florets. Then use a food processor's grater attachment (or a hand grater) to process all of the cauliflower into rice.
• Heat oil in a large skillet over medium heat. Add cauliflower rice and lime juice. Saute until heated through, about 4 minutes.
• Add cilantro to rice. Stir to combine.

CHIPOTLE CILANTRO LIME RICE (COPYCAT)

Steps:

• Bring 8 cups water to a boil in a large pot. Add rice, bay leaf, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Boil uncovered for 10 to 12 minutes (for me it's always 12, but some readers have reported mushy rice after 12 minutes, so keep an eye on yours).
• Remove bay leaf. Using a fine mesh strainer, drain rice and rinse with hot water. Pour into a large bowl.
• Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
• Bring 4 cups water to a boil in a large pot. Add rice, bay leaf, oil if using, and salt to taste (I like 2 teaspoons). Stir and return to a boil. Reduce heat to low, cover, and cook for 15 minutes.
• Remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (I like an additional 1/4 teaspoon). Serve hot or at room temperature.
• Add rinsed rice (see notes), water (according to manufacturer's instructions, see notes), bay leaf, salt (I like 1 teaspoon), and oil if using. Close rice cooker, plug in, and turn on. Cook according to manufacturer's instructions.
• When the rice is finished, remove bay leaf. Stir in cilantro, lime juice, and lemon juice. Add more salt to taste (I like 1/4 teaspoon). Serve hot or at room temperature.
• Follow the instructions above using the following times: 40 minutes for Basmati on the stove top, 45 minutes for long-grain on the stove top, and 60 - 70 minutes for a rice cooker (or according to manufacturer's instructions). 2 cups brown rice makes 16 servings, 1/2 cup each (higher yield than white rice).