Pork (or Chicken) and Spanish Cauli-"Rice". Al you need to make cauli-rice is either a food processor with a grating blade, an S blade , or even a hand grater if you don't have any of these. Pan roasting: You can briefly cook the "rice" on a pan greased with butter or ghee or add directly to the pot with meat or sauce you plan to serve it with. Drain cauliflower rice in a wire sieve or colander lined with cheesecloth; cool.
Ingredients in Spanish Chicken and Rice.
Place in a nonstick pan and.
Chicken and rice gets a Spanish twist from peppers and olive and a healthy kick of sweet, smoky paprika.
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"
- Prepare 1 lb of cauliflower, riced by hand or in processor.
- It's 3/4 tsp of cumin.
- You need 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.
- It's 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.
- You need 1 of salt & pepper.
- You need 2 tbsp of cilantro, chopped (optional).
- Prepare 1 of Monterrey Jack cheese, shredded.
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! Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country. Spanish chicken for the big-time lunch/dinner/meal prep win!
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! :-).
My vote is that you make this recipe for dinner then pack up the leftovers for a couple of quick The cauli rice is super flavorful and loaded with Manzanilla Olives from Spain. This Spanish chicken and rice is amazing. It's an extremely aromatic dish with an assortment of Spanish spices to excite your senses. Note: Spanish sausage can be hot and spicy or smoked and milk. Depending on your tastes, choose the sausage you prefer.
