This cauliflower rice is spiked with tomatoes, garlic, ginger, shallots and lime juice. It tastes exactly like Trader Joe’s Chimichurri Rice.
I absolutely LOVE me some chimichurri sauce. It tastes fab on grilled steak, works marvels as a dip for potato wedges and I’m completely smitten with it on chorizo tacos. My mom was born and raised in Bolivia, so South American cuisine will always have a big place in my heart.
INGREDIENTS TO MAKE THIS LOW CARB TRADER JOE’S CHIMICHURRI RICE:
This veggie-packed side dish is so versatile. It can be served as a light meal with these Korean Chicken Lettuce Wraps or add a bright pop of flavor to this Chipotle Braised Pot Roast. To be completely honest, I enjoy this dish with just about anything. Heck, I’ve even devoured the entire thing with a side of tortilla chips. In addition to the cauliflower rice, all you need are the following items:
- Cherry Tomatoes
- Aji Amarillo Paste
- Lime Juice
CAULIFLOWER RICE NOTES & TIPS:
WANT TO MAKE YOUR OWN CAULIFLOWER RICE?
To be fully transparent, I’ve tried making my own cauliflower rice a few times at home. Every time I ended up making a big fat mess. FLOP! No matter how carefully I would hand-grate it, I’d still find bits of cauliflower hidden all over my counter tops (under the toaster, behind the bowl of fruit, etc.).
I found that the best way to make cauliflower rice was with the S-blade on my food processor. All the bits are contained within the unit and the end result was pretty on point. Make sure to squeeze out any excess moisture out when using fresh cauliflower.
STORE-BOUGHT CAULIFLOWER RICE TASTES THE EXACT SAME AND IS WAY EASIER.
The grocery store conveniently offers cauliflower rice that’s already made in the freezer section; I highly recommend it. The secret to using frozen cauliflower rice is to microwave it 1-minute less than it’s packaged directions. I do this in advance so it has some time to cool. I then wring the excess moisture out of the rice before sautéing. In the end, this gives the cauliflower rice better texture.
WHY DO I LOVE THIS RECIPE SO MUCH?
The moment I tasted Trader Joe’s Chimichurri Rice, I was immediately taken back in time to a recipe that my mom used to make. Since I like to stay low carb, I thought I’d take a stab at revamping my favorite TJ’s find from rice to cauliflower rice. This guilt-free version took me a few times to master, but once I got the right mix of flavors down I’ve been hooked ever since.
Per the usual, please let me know how you like this recipe in the comments section! If you happen to snap a few photos, I’d love to see them over on Instagram. Make sure to tag me so I can share your creations in my stories.
OTHER RECIPES YOU MIGHT LIKE:
- ¼ cup Diced Shallots or Red Onion
- 1 cup Diced Cherry Tomatoes
- Olive Oil, as needed
- ½ tsp. Grated Ginger
- 1 Garlic Clove, minced
- ¼ cup Chimichurri Sauce
- 1 tbsp. Aji Amarillo Paste
- 12 oz Cooked Cauliflower Rice
- 2 tbsp. Lime Juice
- Kosher Salt, if needed to taste
- Chopped Fresh Italian Parsley, as desired for garnish
- Cook cauliflower rice 1-minute less than it's packaged directions. Open the package and place the rice flat on a plate to cool for 15 minutes. Wring out all excess moisture with a clean kitchen towel or stack of paper towels. Set aside.
- Place diced shallots, tomatoes and olive oil in a large skillet over medium-high heat. Sauté until the tomatoes have released their juices and the shallots are translucent. About 5 minutes.
- Add grated ginger and garlic, then continue to sauté until fragrant. About 1 minute. Add Chimichurri sauce and Aji Amarillo paste and stir to combine.
- Pour in the cauliflower rice and mix everything together. Sauté for another 4 - 5 minutes, heating up the cauliflower rice and allowing flavors to mingle. Squeeze lime juice over the top, taste, and add salt if needed.
- Sprinkle with fresh Italian parsley and enjoy immediately.
NOTES ON THIS RECIPE:
- Both my mom and Trader Joe’s versions include peas. I didn’t have any on hand so they’re not included in this recipe. If you want to add peas, I suggest frozen peas and adding them at step 3. You might have to cook them for an additional minute so they’re heated through.
- You can find Aji Amarillo paste at your local Mexican or Spanish market. This paste is so near and dear to my heart. It was actually featured in the second blog post I ever posted on this website (hola 2014).
- This recipe would also work really well with basmati rice, if that’s what you’re craving. Use 2 cups of basmati rice + 4 cups of chicken stock to replace the cauliflower rice. Cook the basmati rice according to it’s packaged directions.
- Trader Joe’s adds Creme Fraiche to their Chimichurri Rice. This would be a super delicious addition if you have some on hand! I’d say 1 – 2 tablespoons would take this over the top!
PIN THIS FOR LATER: