In a medium sauce pan on medium-high heat add in the EVOO, fresh minced garlic and the chopped green bell pepper. Cook all together until the bell pepper becomes tender- 5 min. Then add in the cauliflower rice and drizzle in another Tbls of EVOO, stir and let it sit untouched to sauté for 5 minutes. Then stir and let sit another 5 minutes untouched. Repeat once more until the rice begins to brown slightly.
NOTE: I have used both frozen cauliflower rice and fresh cauliflower rice in this recipe. Best results happen with the fresh, riced cauliflower. However, I use the frozen rice all the time and it still tastes great, you will just need to allow more time in this first step to thaw the rice and then get it browned.
Next juice a whole lime into the pan, add in the fire roasted corn, petite diced tomatoes and stir everything together. Allow this to simmer together, stirring occasionally for 5 to 10 minutes. The cauliflower rice should begin to turn a nice light pink color.
Turn down heat to medium-low. Now add in the green chilis and the seasonings - Trader Joe's Chile Lime, garlic powder and half the cilantro. Stir to combine everything well. Allow to cook for 10 minutes, stirring a couple times to prevent any sticking on the bottom.
Do a final taste test once done. See if you want any more lime juice or salt, add that in now and then sprinkle the remaining cilantro on top. You're ready to serve!
Serving Size 1 cup