Pork (or Chicken) and Spanish Cauli-"Rice"
Pork (or Chicken) and Spanish Cauli-"Rice"

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork (or chicken) and spanish cauli-"rice". One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pork (or Chicken) and Spanish Cauli-"Rice" is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Pork (or Chicken) and Spanish Cauli-"Rice" is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this recipe, we must prepare a few ingredients. You can cook pork (or chicken) and spanish cauli-"rice" using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Pork (or Chicken) and Spanish Cauli-"Rice":
  1. Get 1 lb cauliflower, riced by hand or in processor
  2. Get 3/4 tsp cumin
  3. Make ready 2 tbsp Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil)
  4. Get 3 oz onion, chopped
  5. Prepare 4 oz green bell pepper, chopped
  6. Make ready 3 clove garlic, minced
  7. Prepare 12 oz pork (or chicken), cubed
  8. Get 1/4 tsp oregano
  9. Prepare 5 threads saffron
  10. Prepare 1 can tomatoes, drained & chopped (or 3 fresh Roma's)
  11. Make ready 1 dash chili powder
  12. Make ready 1 salt & pepper
  13. Prepare 2 tbsp cilantro, chopped (optional)
  14. Get 1 Monterrey Jack cheese, shredded

Pork (or Chicken) and Spanish Cauli-"Rice" step by step. Dry roast the cumin in a dry skillet over medium heat until it smells toasty but is not burned. Rice the cauliflower either with a hand box grater or in a food processor. In a large skillet or dutch oven heat the oil and chicken fat.

Instructions to make Pork (or Chicken) and Spanish Cauli-"Rice":
  1. Dry roast the cumin in a dry skillet over medium heat until it smells toasty but is not burned. Remove and set aside.
  2. Rice the cauliflower either with a hand box grater or in a food processor. Set aside for now.
  3. Preheat oven to 350º.
  4. In a large skillet or dutch oven heat the oil and chicken fat. Add the meat and slightly brown it on the surfaces.
  5. Add the onion and bell pepper. Saute to partially tenderize.
  6. Add garlic, roasted cumin, salt, pepper, chili powder and saffron threads. Add the cilantro last, if using. Stir well.
  7. Turn off heat. Add the cauli-rice & tomatoes into the pot and stir to mix it evenly into the meat mixture.
  8. Cover the casserole pan or Dutch oven with a tight fitting lid.
  9. Pop into 350º oven for 30-35 minutes and allow flavors to blend.
  10. Remove and sprinkle with Monterrey Jack cheese and return to oven without lid for 5-10 more minutes to allow cheese to melt and become bubbly.
  11. Pairs nicely with a lovely guacamole salad.
  12. Note: you can sub regular rice for the cauliflower if you have a diehard cauli-hater, but this is the dish to win them over with! :-)

Add the meat and slightly brown it on. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Toss chicken with salt and pepper. Construct the meat/veggie mixture, stir in the cauli-rice and lay the chicken pieces on the surface evenly. The "rice" (even when I made it with real rice) is very soft in this method of preparation.

So that’s going to wrap it up with this special food pork (or chicken) and spanish cauli-"rice" recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!