Pork (or Chicken) and Spanish Cauli-"Rice".
You can cook Pork (or Chicken) and Spanish Cauli-"Rice" using 14 ingredients and 12 steps. Here is how you cook it.
Ingredients of Pork (or Chicken) and Spanish Cauli-"Rice"
- It's 1 lb of cauliflower, riced by hand or in processor.
- It's 3/4 tsp of cumin.
- It's 2 tbsp of Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil).
- Prepare 3 oz of onion, chopped.
- Prepare 4 oz of green bell pepper, chopped.
- You need 3 clove of garlic, minced.
- Prepare 12 oz of pork (or chicken), cubed.
- You need 1/4 tsp of oregano.
- You need 5 of threads saffron.
- Prepare 1 can of tomatoes, drained & chopped (or 3 fresh Roma's).
- Prepare 1 dash of chili powder.
- It's 1 of salt & pepper.
- It's 2 tbsp of cilantro, chopped (optional).
- It's 1 of 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. 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! :-).