2T olive oil

10 slices pickled jalapeños, chopped fine

2 lbs riced cauliflower

4 limes, zest & juice of 

1 bunch cilantro, chopped, including stems

1 tsp chicken or veggie bouillon

1/2 C hot water

Heat the olive oil in a large shallow pan over med-high heat.  When shimmering, add jalapeños.  Saute for a minute or so, then add riced cauliflower.  Continue stirring until it browns a bit.  Then add all of the rest of the ingredients.  The liquid should boil mostly away, then place a lid on it and turn down the heat.  It's done when the cauliflower is tender.  Add salt and pepper to taste.