Cilantro Lime Cauliflower Rice

cilantro lime cauliflower rice

5 from 3 reviews

One pan 20 minute dinner Cilantro Lime Cauliflower Rice with Chicken or Shrimp Recipe with a perfect amount of protein, veggies and good carbs. Use fresh, frozen or make your own cauliflower rice.

  • Author: Olena of
  • Yield: 6 servings 1x


  • 1.5 lbs boneless chicken breast, cut into 1” pieces
  • 2 lbs head cauliflower or 1 lb bag of store-bought cauliflower rice
  • 2 large garlic cloves, minced
  • 1 tbsp avocado oil
  • 2 tsp ground cumin, divided
  • 3/4 tsp salt
  • 1 cup cilantro, finely chopped
  • 2 limes, juice of
  • 3 cups brown rice, cooked


  1. To make cauliflower rice, add cauliflower florets to a food processor (not overcrowding it) and process until rice texture. Or use fresh or frozen store-bought.
  2. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add chicken and cook for 5 minutes, stirring occasionally. Add half garlic, 1 tsp cumin, 1/4 tsp salt and cook for 2 more minutes.
  3. Reduce heat to low-medium, add cauliflower rice, remaining garlic, 1 tsp cumin, 1/2 tsp salt, stir and cook for 2 more minutes.
  4. Add cooked rice, cilantro, lime juice, stir and serve hot.
  5. Store: Refrigerate in an airtight container for up to 3 days.


Chicken and cooked rice are optional, however they make this recipe a complete 20 minute dinner. If not using rice add 1/4 tsp less salt. If not using chicken as well, add another 1/4 tsp less salt. Add cilantro and lime juice to taste.

If using frozen cauliflower rice, don’t thaw but cook a few minutes longer.

You can swap chicken for shrimp, just cook 3-4 minutes or until no longer gray and turns pink. Don’t overcook as it becomes rubbery.

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