Description
Make dinner easy with Cilantro Lime Cauliflower Rice! It’s a healthy, low-carb side that’s perfect for tacos or Coriander Chicken bowls, and it only takes 20 minutes. Gluten-free with a vegan modification.
Ingredients
2 teaspoons avocado oil
¼ cup yellow onion, chopped
1 (12-ounce) package frozen cauliflower rice, thawed
½ cup low-sodium chicken stock
1 teaspoon ground coriander
¾ teaspoon Real Salt
Juice and zest from ½ of 1 large lime (about 1 ½ teaspoons juice and ½ teaspoon zest)
¼ cup fresh cilantro, chopped
Instructions
Sauté the Onion: Heat the avocado oil in a medium sauté pan over medium-low heat. Add the onion and sauté until translucent, about 3-5 minutes.
Cook the Cauliflower Rice: Stir in the cauliflower rice, chicken stock (be careful, it may splatter), ground coriander, and salt. Cook until the cauliflower rice is tender and the liquid is absorbed, about 8-10 minutes.
Add Seasonings: Remove from the heat. Stir in the lime juice, zest, and cilantro just before serving. Adjust any seasonings to taste.
Store leftovers in an airtight glass container in the fridge for up to 4 days.
Notes
Substitutions:
· Oil: Use mild olive oil instead of avocado oil.
· Vegan: Swap chicken stock for water or veggie broth.
· No Lime: Use lemon juice and zest instead.
Optional Additions:
· Quinoa: Stir in 1 cup of cooked quinoa for a heavier side.
· Beans: Mix in a can of black beans, pinto beans, or chickpeas for extra plant-based protein and fiber.
