This is my version of traditional Spanish Rice with a twist, it's not rice! It's actually cauliflower, and it is so good, you won't believe you are eating cauliflower!
2 heads of cauliflower, just florets removed and pulsed in food processor till size of rice, (save the stalks for making soup or broth later).
3 TBSP bacon grease
1 onion chopped
2 cloves of Garlic chopped
1/2 a small green pepper, chopped, (I was out so I subbed 1 mini red and 1 mini yellow pepper and it was great!)
1 (10 ounce) can Mexican Recipe Stewed tomatoes (I chopped my tomatoes smaller)
1 teaspoon Hot Mexican Style Chili Powder
1 tsp ground cumin
1 teaspoon salt
1/8 teaspoon pepper
Heat your bacon grease in a heavy skillet, I always use my cast iron 10" pan. Add the onion, peppers and garlic and saute for a few minutes till onions are soft.
Then add your riced cauliflower and fry over high heat for a couple of minutes. Stir in your canned Mexican tomatoes and continue to cook for a couple more minutes over high heat until the liquid has evaporated, stirring only occasionally.
And your done, serve it up and enjoy.
A great quick, easy, tasty side dish.
Try adding a protein to it for a complete meal. It is a very forgiving recipe, so you could try adding some Jalapeno, cilantro, whatever sounds good to you. I like it just like this, mildly spicy, if you want it more bland try substituting regular chili powder for the hot chili powder.