Dirty Rice
Yield
2 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | schmaltz (chicken fat) |
|
| ½ | pound | chicken gizzards |
*
|
| ¼ | pound | ground pork |
|
| 1 | each | bay leaves |
*
|
| 1 | each |
onions
yellow |
|
| 1 ½ | each | celery stalks |
|
| ½ | each |
sweet red bell peppers
green |
|
| 1 | each | garlic cloves |
|
| 1 | teaspoon | red hot pepper sauce |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon | black pepper |
|
| 2 | teaspoons | paprika |
|
| 1 | teaspoon | dry mustard |
|
| 1 | teaspoon | cumin |
|
| ½ | teaspoon | thyme |
*
|
| ½ | teaspoon | oregano |
|
| 2 | tablespoons | butter |
|
| 2 | cups | pork stock | * |
| ½ | pound | chicken livers |
|
| 1 | cup | rice |
|
Directions
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.
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