How to Make Appetizing Pork (or Chicken) and Spanish Cauli-"Rice"

How to Make Appetizing Pork (or Chicken) and Spanish Cauli-"Rice" Delicious, fresh and tasty.

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 and Spanish "Rice" When I was growing up my mother made a braised chicken dish she called Chicken and Spanish Rice.

Stir in the tomatoes, broth, salt and pepper.

Bring to a boil; stir in pork and rice.

This easy Spanish Cauliflower Rice will team great with your low carb Mexican dishes, as well as entrees like Blackened Chicken, easy Salsa Chicken or Chimichurri Steak.

You can cook Pork (or Chicken) and Spanish Cauli-"Rice" using 14 ingredients and 12 steps. Here is how you achieve that.

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

1. You need 1 lb of cauliflower, riced by hand or in processor.

2. You need 3/4 tsp of cumin.

3. You need 2 tbsp of Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil).

4. Prepare 3 oz of onion, chopped.

5. Prepare 4 oz of green bell pepper, chopped.

6. Prepare 3 clove of garlic, minced.

7. It’s 12 oz of pork (or chicken), cubed.

8. It’s 1/4 tsp of oregano.

9. Prepare 5 of threads saffron.

10. Prepare 1 can of tomatoes, drained & chopped (or 3 fresh Roma's).

11. Prepare 1 dash of chili powder.

12. Prepare 1 of salt & pepper.

13. Prepare 2 tbsp of cilantro, chopped (optional).

14. You need 1 of Monterrey Jack cheese, shredded.

Technically, this could be called Mexican cauliflower rice, since it uses cumin rather than saffron.

Feel free to swap a few threads of saffron in place of the cumin.

In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess).

Toss chicken with salt and pepper.

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! :-).

Made with lemon, cilantro, chicken, and cauliflower rice.

This one-pan skillet recipe makes for fast and easy meal prep.

Return chicken to the pan on top of the rice.

Cauliflower rice is also gluten free, high in fiber, and low carb.

Add saffron, tomatoes, bay leaf, salt, pepper and chicken stock and bring to a boil.