Dirty Rice

• 2 tablespoons chicken fat
• 1 teaspoon black pepper
• ½ lb (225 g) chicken gizzards (optional)
• 2 teaspoons paprika
• ¼ lb (110 g) pork, ground
• 1 teaspoon dry mustard
• 1 bay leaf
• 1 teaspoon cumin
• 1 yellow onion
• ½ teaspoon thyme
• 1½ stalks celery
• ½ teaspoon oregano
• ½ ea. green bell pepper
• 2 tablespoons butter
• 1 garlic clove
• 2 cups pork stock
• 1 teaspoon Tabasco sauce
• ½ lb (225 g) chicken livers (optional)
• 1 teaspoon salt
• 1 cup cooked rice

Ingredients for 5 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mince onion, bell pepper, celery and garlic.

2. 2

   Grind livers and gizzards.

3. 3

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

   Stovetop
4. 4

   Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.

5. 5

   Add the butter and stir until melted.

6. 6

   Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.

7. 7

   Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.

   Stovetop
8. 8

   Stir in the chicken livers and cook about 2 minutes.

9. 9

   Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.

10. 10

    Remove from heat and leave covered until rice is tender, about 10 minutes.

11. 11

    Remove bay leaves and serve immediately.