To make the Cilantro Lime Rice, prepare rice according to instructions. Add 2 bay leaves to the cooking water (OPTIONAL). Drain and remove bay leaves. Fluff rice and add minced garlic, salt, pepper, cilantro (OR parsley) and lime juice.
OPTIONAL WHOLE30 CAULIFLOWER RICE: Click the link in the blog post to visit the Copycat Chipotle Cilantro Lime Cauliflower "Rice" recipe for detailed photos and instructions.
Clean the mushrooms and using a spoon, scrape the gills out. I prefer the cleaner look without them, but it's merely for aesthetics.
Combine the three ingredients for the salsa.
Heat a grill or grill pan on high heat. Brush on a very small amount of oil to keep the mushrooms from sticking. Brush the top with adobo sauce. Cook for about 5 minutes on the first side. Flip and brush the other side. Cook just until the mushroom starts to become tender, but still has a firm texture to it. Remove from the grill, allow to cool for a minute or two and cut into bite sized chunks.
I also grill the peppers and red onion for the fajita veggies just until barely tender and cut into a dice.
Arrange romaine/iceberg lettuce shreds on your plate along with the rice. ***WHOLE30 will need to use Cauliflower rice instead of traditional rice***
Next comes the fajita veggies/beans and corn mixture. WHOLE30 will need to remove the beans and corn!!!
Top with the mushroom chunks.
Serve with a side WHOLE30 compliant/vegan sour cream, avocado, salsa and garnish with lime wedges.