Dirty Rice

Name: Dirty Rice
Yield: Makes 4 servings
Ingredients: 1/2 lb. chicken gizzards; 1/4 lb. boneless pork; 2 TB. vegetable oil; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 1 stalk celery, chopped; 2 cloves garlic, chopped; 1-1/2 tsp. salt or to taste; 1 tsp. paprika; 1/4 tsp. cayenne pepper; 1/4 tsp. black pepper; 1 tsp. thyme leaves (or 1/2 tsp. dried); 1 cup long grain rice; 2 cups chicken stock, water or a combination; 1/2 lb. finely chopped chicken livers

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

This is an unusual dish for folks who don’t live in Louisiana. It has spice and tang and looks interesting. A real treat!

Prep time: less than 30 minutes

Region: Louisiana

Ingredients

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Scale Recipe

1/2 lb. chicken gizzards
1/4 lb. boneless pork
2 TB. vegetable oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1-1/2 tsp. salt or to taste
1 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. thyme leaves (or 1/2 tsp. dried)
1 cup long grain rice
2 cups chicken stock, water or a combination
1/2 lb. finely chopped chicken livers

Instructions

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Cut the gizzards and pork into small pieces and place them in the workbowl of a food processor.

Process on pulse until they are finely chopped.

Heat the vegetable oil in a skillet over moderate heat.

Add the gizzards and pork and cook for , or until they have browned lightly.

Add the onion, bell pepper, celery, garlic, salt, paprika, cayenne, black pepper and thyme leaves.

Cook, stirring occasionally, for , or until the vegetables have softened.

Add the rice, stir for one minute and add the stock.

Bring to a boil, stir, turn the heat to low and cover the pan.

Cook for .

Stir in the chicken livers.

Cover and cook for another or until the rice is tender and all the liquid has been absorbed.

Let stand for before serving.

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