The cauluto, a fried rice dish served at Chipotle, is known for its creamy texture.
If you’re like me, you’ll probably be tempted to buy one, but that’s not always a good idea.
We’re not talking about a quick-cooking, gluten-free version.
Instead, you want to make a full-on, full-flavored, gluten free version that can hold up to the heat of a tortilla.
That means you’ll want to experiment with different types of rice and beans and add the right spices to the mix.
Here’s how to make the most of your Chipotle craving.
Make your own Chipotle rice 1.
Cut the cauliflower into bite-size pieces, about the size of a quarter.
Use a spoon to break up the rice, then use a spatula to scoop it out.
Add your own spices and stir to combine.
Add the cauluto to a large bowl.
Heat up your oven to 425 degrees F. In a large skillet, heat up a few tablespoons of olive oil.
When the oil is hot, add the caulutas and cook for about five minutes.
Remove from the heat and set aside.
Cut a few strips of the caulumber into the same size pieces.
In the same skillet, add your remaining olive oil and sauté for a few minutes.
Add a few cloves of garlic and cook them until fragrant.
Add in your diced chicken, sautée for a minute or so.
Add some cumin, chili powder and salt and pepper and saute for about a minute more.
Add more chicken, if needed, and stir the ingredients together until everything is well-combined.
Stir in the diced cauliflower and cook over medium heat until golden brown, about 10 to 15 minutes.
Season with salt and black pepper and serve.
You can use your favorite toppings, including a bit of cilantro or cilantro juice, if you want. 5. Enjoy!