Happy Cinco de Mayo!!!
Gosh I enjoy this fun day each year. Not only do I have about 6 friends who all have birthdays within days of Cinco de Mayo, but it also gives me an excuse to cook all things ‘mexican’ food!
However, this recipe is one of my go-to side options for pretty much any day of the year. It’s really easy, requires one pan, minimal chopping and tastes so damn good! You will taste this rice and think that it’s got to be so bad for you but NOPE! It’s made with cauliflower rice and about 4 other ingredients.
Dairy free, gluten free, vegan and paleo lifestyles will all be able to get in on this recipe with a few tweaks of the spices!
I have a soft spot for Trader Joe’s spice isle… anyone else? I love finding different spice blends and trying them out. Once of my most favorite purchases was their Chile Lime seasoning. IT. IS. PERFECTION.
Pretty much anytime i’m cooking something in the Mexican food family (tacos, taco salads, dressings, rice) I sprinkle this stuff on and it adds a nice POP of flavor without making everything overly salty.
So are you ready to make this rice for your Cinco de Mayo party today? You can whip this up in about 30 minutes and be the talk of the whole party….especially after everyone has a few margaritas (kidding..don’t be that person).
I N G R E D I E N T S //
- 1 head of cauliflower (riced in a food processor) OR you can take the MUCH MUCH MUCH easier route and just grab 3 bags of Trader Joe’s frozen cauliflower rice
- 1/4 cup fresh cilantro (chopped)
- 3 fresh limes (cut into quarters)
- 1/2 a bag of Trader Joe’s Fire Roasted Frozen Corn
- 1 10 oz can of Red Gold petite diced tomatoes with green chilis (Don’t Drain)
- 1 tbls. minced garlic
- 1 tbls. olive oil
- 3 tbls. Trader Joe’s Chile Lime Seasoning Blend
I N S T R U C T I O N S //
- Grab your medium sauce pan (2 quart size). Set it over medium heat and add your olive oil and garlic. Let it heat on the pan for about 1 minute until aromatic.
- Squeeze in a whole lime juice to the pan and then dump in all your riced cauliflower and fire roasted corn into the pan. *TIP: the frozen cauliflower you can get is easier and actually has pieces that resemble rice pretty closely. So if you’re weird about texture, I suggest going this route. If you want to rice a cauliflower head on your own, you can certainly do that as it is far less expensive. However, I had rice that was a bit more fine and small when I did it this way. I probably am just not the best at running a food processor so you do you on this one…
- Stir around your cauliflower rice to soak up all the good flavors going on in your pan. You’ll want to cook the rice for about 5-6 minutes or until tender.
- Next up, toss in the Chile Lime Seasoning, squeeze 4 quarters of lime and then just toss those squeezed limes right into the rice. I think they add a great extra flavor while cooking and steaming in the rice.
- Stir all of that together for another 2-3 minutes. Let your rice really soak in those spices and lime juices.
- Next up, dump in your diced tomatoes (juice and all) and cilantro into the pan. Stir together thoroughly and then allow to sit and cook for about 7-8 minutes, stirring occasionally.
- Squeeze the lime juice, season with S& P or add more Chili Lime Seasoning to your taste and you’re all done!
Now you’re ready to enjoy! This rice is delicious right off the stove or it reheats perfectly too. I enjoyed my rice with some tacos I made with the Watusee Chickpea Crumbs.
This rice would also be a great filler for my vegan friends out there who want to try my Tex-Mex Turkey Stuffed Peppers recipe.
Hope you all have a fun and safe Cinco de Mayo, but don’t forget…this recipe is BOMB just about every other day of the year too!