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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
schmaltz (chicken fat)
|
|
| 226.8 | g |
chicken gizzards
|
*
|
| 113.4 | g |
ground pork
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
yellow |
|
| 1.5 | each |
celery stalks
|
|
| 0.5 | each |
sweet red bell peppers
green |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1E+1 | ml |
paprika
|
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
|
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
pork stock
|
* |
| 226.8 | g |
chicken livers
|
|
| 237 | ml |
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.
