Dirty Rice
20 ingredients
10 steps
Ingredients
- 2 tsp. cayenne pepper (I don't use quite this much)
- 1 1/2 tsp. salt
- 1 1/2 tsp. black pepper
- 1 1/4 tsp. sweet paprika
- 1 tsp. dry mustard
- 1 tsp. ground cumin
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 2 Tbsp. vegetable oil
- 1/2 lb. chicken gizzards, ground
- 1/4 lb. ground pork
- 2 bay leaves
- 1/2 c. finely chopped onion
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped green bell pepper
- 2 tsp. minced garlic
- 2 Tbsp. unsalted butter
- 2 c. basic chicken or pork stock
- 1/3 lb. chicken livers, ground
- 3/4 c. uncooked rice (preferably converted)
Directions
-
1Combine the seasoning mix ingredients (first 8) in a small bowl and set aside.
-
2Place the vegetable oil, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
-
3Stir in the seasoning mix, then add the onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well.
-
4Add the butter and stir until melted.
-
5Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture tends to stick to the bottom of the pan).
-
6Stir in chicken stock and stir until the mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
-
7Then stir in the chicken livers and cook about 2 minutes.
-
8Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.
-
9(The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.)
-
10Remove bay leaves and serve immediately.
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