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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love dirty rice.....really. It is a favorite side dish and I like it made with the chicken livers as originally made. There is a milder version made with green peppers and hamburger. When you mince the chicken livers, you don't get the liver taste, just a lovely crispy meaty taste. Ingredients:
1 1/2 cups of long grain rice |
2 cups of chicken broth |
2 cups of water |
3 tbsp of olive oil |
1 large vidali a onion, chopped |
3 celery stalks, sliced fine |
1 yellow pepper, chopped |
1 red pepper, chopped |
1/2 lb. of ground pork |
3/4 cup of minced chicken livers |
4 slices of bacon, minced |
2 tsp of salt |
1 1/2 tbsp of tony chachere's seasoning or your favorite blackening seasoning, as long as it is a fine grind. lots of cayenne, black pepper, oregano, garlic powder and onion powder. |
if you want it spicier add a fresh jalapeno pepper to the diced veggies |
Directions:
1. Cook rice according to package directions, using only 1/2 of the chicken broth. (You use the remaining broth later in recipe)
2. When rice is done, spread out on a sheet tray and cool. Sprinkle with a bit of olive oil to keep it from sticking together.
3. Mash or mince, or pulverize the chicken livers in a food processor.
4. In a large fry pan, in two tbsp of oil, cook the bacon until it is crispy, add the ground pork and cook until no longer pink. Add the chopped veggies and cook them until limp. Add the chicken livers and seasoning, cook until brown and crispy. Add the remaining cup of chicken broth to scrape up all the goodies on the bottom of the pan.
5. Add your cooked rice and mix well. Heat gently and serve.
6. I add Crystal hot sauce and chopped green onions at the table.
7. Also, the pepper vinegar that has those small sport peppers is a favorite.
8. My picture is a bowl of dirty rice with a generous dollop of my homemade spicy giardiniera.
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