The food is not quite as popular as its predecessor, the Saffra Rice, but it is very much a staple in South America.
This is the rice plant, which is said to be used for a wide variety of things, from chile peppers to salsa to rice cakes.
Here is the recipe: 1 large cauliflower, cut into 1cm cubes 2 tbsp olive oil 1 medium onion, finely chopped 1 cup grated cilantro 1 small carrot, diced 1 cup chopped tomatoes 1 medium garlic clove, crushed 1 tsp salt 2 tbsp soy sauce 2 tbsp brown sugar 2 tbsp rice vinegar 2 tsp cumin 1 tsp ground coriander (optional) 3-4 tablespoons unsalted butter, melted and cooled 1.
Heat the olive oil in a large pot over medium heat and saute the onions, garlic, carrots, tomatoes, and garlic for 1 minute, stirring occasionally.
Add the cilantro, chopped corianders, soy sauce, brown sugar, salt, and ground corriander and sauté for 3-5 minutes.
Add in the cauliflower and cook for 3 minutes, stirring often.
Add your remaining ingredients and cook, stirring frequently, until the rice is cooked through, about 15-20 minutes.
Serve hot with a salad, as it is more flavorful than regular rice.