Pork (or Chicken) and Spanish Cauli-"Rice". 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. Pork (or Chicken) and Spanish Cauli-"Rice" Hello everybody, hope you are having an amazing day today.

Pork (or Chicken) and Spanish Cauli-"Rice" For mine, I am going to make it a bit unique. This is gonna smell and look delicious. The ultimate guide to making cauliflower rice step-by-step. You can cook Pork (or Chicken) and Spanish Cauli-"Rice" using 14 ingredients and 12 steps. Here is how you cook that.

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

  1. You need 1 lb of cauliflower, riced by hand or in processor.
  2. Prepare 3/4 tsp of cumin.
  3. Prepare 2 tbsp of Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil).
  4. It’s 3 oz of onion, chopped.
  5. Prepare 4 oz of green bell pepper, chopped.
  6. It’s 3 clove of garlic, minced.
  7. It’s 12 oz of pork (or chicken), cubed.
  8. It’s 1/4 tsp of oregano.
  9. You need 5 of threads saffron.
  10. It’s 1 can of tomatoes, drained & chopped (or 3 fresh Roma's).
  11. It’s 1 dash of chili powder.
  12. It’s 1 of salt & pepper.
  13. You need 2 tbsp of cilantro, chopped (optional).
  14. You need 1 of Monterrey Jack cheese, shredded.

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. Pulse cauliflower in a food processor until it resembles rice.

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

  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! :-).

In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Toss chicken with salt and pepper. In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice.

source: cookpad.com