Dirty Rice

posted by Sue Freeman 07-23-98 7:28 PM

Dirty Rice

seasoning mix:
1 tsp. Mustard, dry
1 tsp. Cumin ground
1/2 tsp. Thyme leaves, dried
1/2 tsp. Oregano leaves, dried
2 tbl. Chicken fat or vegetable oil
1/2 lb. Chicken gizzards, ground
1/4 lb. Pork, ground
2 Bay leaves
1/2 cup Onion, finely chopped
1/2 cup Celery, finely chopped
2 tsp. Cayenne, ground
1 1/2 tsp. Salt
1 1/2 tsp. Black pepper
1 1/4 tsp. Paprika

the rice:
1/2 cup Green pepper finely chopped
2 tsp. Garlic, minced
2 tbl. Butter unsalted
2 cup Chicken stock
1/3 lb. Chicken livers, ground
3/4 cup Rice uncooked (converted)

Combine the seasoning mix ingredients in a small bowl and set aside.

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

Stir in the seasoning mix, then add the onions, celery, bell peppers and garlic; 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 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 five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.

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