Dirty Rice
17 ingredients
14 steps
Ingredients
- 1/3 cup olive oil
- 2 cups chopped onion
- 1 cup chopped green pepper
- 1 or 2 jalapeno peppers, seeded and minced
- Kosher salt and black pepper
- 2 tablespoons minced garlic
- 1/2 pound boneless, skinless chicken thighs, cut in 2-inch cubes
- 1 pound bulk sweet Italian sausage
- 1/4 pound leftover ham, cut in strips or cubes (about 1 cup)
- 1/4 pound leftover meat of any kind, shredded or diced (about 1 cup)
- 1/2 pound chicken livers, pureed in a food processor
- 3 cups chicken broth or stock (to make your own, see page 168)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 1/2 cups parboiled long-grain rice (preferably Uncle Bens)
Directions
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1Set a Dutch oven on the burner.
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2Pour in the oil and get it nice and hot over medium-high heat.
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3Toss in the onions, green peppers, and jalapenos.
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4Season with salt and pepper.
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5Cook til tinged with brown; then add the garlic and cook 1 minute more.
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6Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.
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7Crumble in the sausage and keep cooking and stirring til it loses its pink color.
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8Toss in the remaining meats and the liver puree.
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9Douse the meats with the broth and add the cayenne, cumin, oregano, and bay leaf.
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10Stir in the rice and bring it all to a boil.
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11Cover and turn the heat down low.
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12Cook for 20 minutes without stirring.
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13Pull the pot off the stove and remove the bay leaf.
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14Now give it a stir and its ready to serve.
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