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We hope you got benefit from reading it, now let’s go back to pork (or chicken) and spanish cauli-"rice" recipe. To make pork (or chicken) and spanish cauli-"rice" you only need 14 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Pork (or Chicken) and Spanish Cauli-"Rice":
- Get 1 lb cauliflower, riced by hand or in processor
- Prepare 3/4 tsp cumin
- Use 2 tbsp Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil)
- Provide 3 oz onion, chopped
- Prepare 4 oz green bell pepper, chopped
- Prepare 3 clove garlic, minced
- Get 12 oz pork (or chicken), cubed
- You need 1/4 tsp oregano
- Use 5 threads saffron
- Use 1 can tomatoes, drained & chopped (or 3 fresh Roma's)
- You need 1 dash chili powder
- Use 1 salt & pepper
- Provide 2 tbsp cilantro, chopped (optional)
- Get 1 Monterrey Jack cheese, shredded
Steps to make Pork (or Chicken) and Spanish Cauli-"Rice":
- Dry roast the cumin in a dry skillet over medium heat until it smells toasty but is not burned. Remove and set aside.
- Rice the cauliflower either with a hand box grater or in a food processor. Set aside for now.
- Preheat oven to 350º.
- In a large skillet or dutch oven heat the oil and chicken fat. Add the meat and slightly brown it on the surfaces.
- Add the onion and bell pepper. Saute to partially tenderize.
- Add garlic, roasted cumin, salt, pepper, chili powder and saffron threads. Add the cilantro last, if using. Stir well.
- Turn off heat. Add the cauli-rice & tomatoes into the pot and stir to mix it evenly into the meat mixture.
- Cover the casserole pan or Dutch oven with a tight fitting lid.
- Pop into 350º oven for 30-35 minutes and allow flavors to blend.
- 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.
- Pairs nicely with a lovely guacamole salad.
- 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! :-)
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