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The ultimate guide to making cauliflower rice step-by-step. A healthy grain-free and low-carb side dish alternative to rice. If you follow a healthy low-carb diet, you should always have some cauli-rice ready in your fridge.
Pork (or Chicken) and Spanish Cauli-"Rice" cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Pork (or Chicken) and Spanish Cauli-"Rice" dishes that you just make.
Alright, don’t linger, let’s practice this pork (or chicken) and spanish cauli-"rice" formula with 14 substances which are definitely easy to obtain, and we have to process them at the very least through 12 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Pork (or Chicken) and Spanish Cauli-"Rice":
- You need 1 lb of cauliflower, riced by hand or in processor
- Provide 3/4 tsp cumin
- Require 2 tbsp - Olive oil + 2 Tbsp rendered chicken fat (or 1/4 cup olive oil)
- Make ready 3 oz for onion, chopped
- Need 4 oz for green bell pepper, chopped
- Take 3 clove for garlic, minced
- You need 12 oz pork (or chicken), cubed
- Require 1/4 tsp - oregano
- Need 5 for threads saffron
- Make ready 1 can - tomatoes, drained & chopped (or 3 fresh Roma's)
- You need 1 dash - chili powder
- Make ready 1 of salt & pepper
- Get 2 tbsp - cilantro, chopped (optional)
- Need 1 - Monterrey Jack cheese, shredded
To make the perfect weeknight meal, you will need to gather the following ingredients This delicious and easy Spanish chicken and rice recipe makes the perfect meal. Known as arroz con pollo in Spain and Latin America, it's a must try! Chicken and rice gets a Spanish twist from peppers and olive and a healthy kick of sweet, smoky paprika. Love Spanish rice but don't love the carbs?
Pork (or Chicken) and Spanish Cauli-"Rice" start cooking:
- 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! :-)
Give this low carb, clean eating version a try! I'm Tiffany, a cookbook author, food lover, mom and wannabe Elvis when I'm in the shower or driving in my car. Looking to stock your freezer for busy. To serve the Rice Cooker Spanish Chickpeas and rice simply spoon the rice mixture into a bowl, top with chopped parsley, and serve with a couple wedges of lemon. It cooked perfectly in the InstantPot.
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