Sunday Sup: Spanish Rice Redux

The original for today’s Sunday Sup comes from a cookbook entitled Eat Smart, Lose Weight. It was a gift. From my mother. Cough, cough, did you just say I was dumb and fat? Cough, cough.

It’s one of those awful books from the days where fat was the devil and eating as many carbs as possible created a nation of diabetics…yeah. I’ve made a few changes to this one.

Spanish Rice Redux

Chop a pound of pork chops, pork sirloin, pork loin, etc (your choice, what do you have on hand) into small cubes. Brown over medium high heat in olive oil in a largish pot.

While that browns, chop 2 small red onions, 2 red bell peppers, and one green zucchini. (I know they only come in green but I like balance.)

Remove the pork from the pot, add a bit more olive oil if needed. Put all the chopped veg in the pot with a teaspoon of minced garlic. Or use a couple of cloves if you’re old fashioned.

Give it 3-5 minutes. Stir a bit too. Let all the veg get softer and a bit of a tan.

Add the meat back.

Add 2 cans diced fire roasted tomatoes, the 15oz cans, or 1 1/2 cans and a fresh tomato if you forgot to buy more canned ones the last time you were at Costco.

Add 2 cups chicken stock and one 16 oz bag of riced cauliflower.

Bring to a simmer, then cover and lower the temp to low.

Simmer 30 minutes. Go take a nap or wash yesterday’s dishes now that your kiddo has finally unloaded the dishwasher.

Give it a good stir. Take the lid off and simmer until it is the dryness you desire. With no additional simmer it will be a bit soupy. I like to give it another 15.

Serve with sliced avocado on top.