About
This tasty pork and rice dish is loaded with spices, low carb veggies and a generous helping of oozy cheddar cheese.
This is a great base for a main dish served with a hearty salad, green vegetables or as a hot filling for lettuce wraps.
Ingredients
- 9 ounce ground pork
- 1 clove garlic
- 1 small – 2 2/5" diameter tomato
- 1 tablespoon cilantro
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 cup cauliflower rice
- 1 cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 1 teaspoon ground coriander
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon red pepper (cayenne), ground
- ½ small yellow bell peppers, raw
- ¼ medium – 2 1/2" diameter red onion
- ⅓ cup, grated cheddar cheese
Instructions
- Finely dice the onion, bell pepper and tomato and crush the garlic. Heat the olive oil in a large skillet over a medium/high heat and add the ground pork, vegetables and garlic. Cook until the vegetables are tender and the pork is well browned all over.
- Add the cauliflower rice, tomato purée, dried herbs and spices. Stir well to combine, cooking for a minute to soften.
- Add the stock and bring to a simmer. Cook for 5 minutes or so until all the liquid has evaporated and the pork is cooked through.
- Remove from the heat and stir through the grated cheddar until melted and scatter with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 576.1kcal/2399.0kJ (per serving)
- Fat: 41.6g (per serving)
- Carbs: 10.9g (per serving)
- Protein: 42.3g (per serving)
