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Dirty Rice















Trans-fat Free, Good source of fiber


30 ml schmaltz (chicken fat)
226.8 g chicken gizzards
113.4 g ground pork
1 each bay leaves
1 each onions
1.5 each celery stalks
0.5 each sweet red bell peppers
1 each garlic cloves
5 ml red hot pepper sauce
5 ml salt
5 ml black pepper
10 ml paprika
5 ml dry mustard
5 ml cumin
2.5 ml thyme
2.5 ml oregano
30 ml butter
473 ml pork stock
226.8 g chicken livers
237 ml rice


Mince onion, bell pepper, celery and garlic.

Grind livers and gizzards.

Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.

Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.

Add the butter and stir until melted.

Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.

Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.

Then stir in the chicken livers and cook about 2 minutes.

Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.

Remove from heat and leave covered until rice is tender, about 10 minutes.

Remove bay leaves and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 97341% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 734mg 245%
Sodium 1444mg 60%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 18%
Sugars g
Protein 106g
Vitamin A 360% Vitamin C 162%
Calcium 12% Iron 101%
* based on a 2,000 calorie diet How is this calculated?


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