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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pork (or chicken) and spanish cauli-"rice". It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Pork (or Chicken) and Spanish Cauli-"Rice" is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pork (or Chicken) and Spanish Cauli-"Rice" is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook pork (or chicken) and spanish cauli-"rice" using 14 ingredients and 12 steps. Here is how you can achieve that.

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

In a large skillet or dutch oven heat the oil and chicken fat. 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.

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! :-)

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. Just so you know what to expect. Put the chicken on a folded piece of non-stick baking paper set on a baking tray. Slice, then serve on a plate with the cauli 'rice' and spoon over any cooking juices.

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