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~Dirty Rice~




Source of Recipe


Uncle Ben


List of Ingredients




5 cups low-salt canned chicken broth
4 chicken gizzards
4 ounces chicken livers
8 ounces ground pork
2 Tablespoons canola oil
1 small onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
2 1/2 cups rice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon each paprika & freshly ground white pepper



Recipe



In medium saucepan, heat the chicken broth to a simmer and add the gizzards. Cover the pan and cook the gizzards for 15 minutes; add the livers and cook for 5 minutes. Drain the gizzards and livers, reserving the broth. Let the gizzards and livers cool slightly, then chopped them finely.

In a large skillet, cook the pork over medium-low heat, stirring, for 3 to 5 minutes or until it is no longer pink. Remove the meat from the pan with a slotted spoon and pour out all the fat. Add the canola oil to the pan and heat over medium heat.

All onion, pepper, garlic, and green onions to the pan and saute for 3 minutes or until the onion is translucent.

Add the rice and chopped gizzards and livers and cook and stir 3 to 5 minutes or until the rice is opaque.

Pour the reserved chicken broth into the skillet and add the remaining ingredients. Bring mixture to a boil, then lower the heat, cover and simmer for 15 minutes or until the rice is tender and has absorbed the broth. Place the skillet, uncovered in a 250 degree F oven for 15 minutes, serve warm.