Simple Way to Make Ultimate Pork (or Chicken) and Spanish Cauli-"Rice"
Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to make a special dish, How to Prepare Homemade Pork (or Chicken) and Spanish Cauli-"Rice". One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork (or Chicken) and Spanish Cauli-"Rice", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork (or Chicken) and Spanish Cauli-"Rice" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork (or Chicken) and Spanish Cauli-"Rice" is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Pork (or Chicken) and Spanish Cauli-"Rice" using 14 ingredients and 12 steps. Here is how you can achieve it.
I got this recipe in an email. I used half leftover chicken and half leftover pork chops and I used pepper jack cheese on top. Delish!
Ingredients and spices that need to be Make ready to make Pork (or Chicken) and Spanish Cauli-"Rice":
- 1 lb cauliflower, riced by hand or in processor
- 3/4 tsp cumin
- 2 tbsp Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil)
- 3 oz onion, chopped
- 4 oz green bell pepper, chopped
- 3 clove garlic, minced
- 12 oz pork (or chicken), cubed
- 1/4 tsp oregano
- 5 threads saffron
- 1 can tomatoes, drained & chopped (or 3 fresh Roma's)
- 1 dash chili powder
- 1 salt & pepper
- 2 tbsp cilantro, chopped (optional)
- 1 Monterrey Jack cheese, shredded
Instructions 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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So that is going to wrap it up for this special food Recipe of Award-winning Pork (or Chicken) and Spanish Cauli-"Rice". Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!