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 Dirty Rice | Status Approved | | Name |  Dirty Rice | | Category | American, Casseroles & Entrees, Side Dishes | | Serves/Yields | Serves 6 as a main dish. | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | About one hour total | | Introduction | | This is a classic southern dish. If you don't like the livers they can be left out and more of the ground pork added, but in my opinion it just isn't dirty rice then. | | Ingredients | | 3/4 pound chicken gizzards
1/2 pound chicken livers, minced
3 1/2 cups hot chicken or beef_broth
2 tablespoons bacon drippings or vegetable_oil
4 tablespoons butter , divided
1/2 pound lean ground pork
1/2 cup each chopped onions , celery , bell_pepper
2 garlic_cloves , minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne_pepper or to taste
1 1/2 cups long-grain rice
| | Directions | | Step: 1 | Simmer the chicken gizzards in broth for 30 minutes. Remove with slotted spoon and grind or chop fine. | | Step: 2 | Heat drippings or oil and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and chopped gizzards over high heat until browned, stirring frequently.
Lower heat, add vegetables and seasonings, and cook until vegetables are tender, about 5 minutes. | | Step: 3 | Add rice and reserved broth, quickly bring to a boil, stir once, cover, and lower heat. Simmer 15 minutes. | | Step: 4 | Saute minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste and adjust seasonings if needed. Cover and put in a low 225° oven for 10 minutes. Fluff with a fork and serve. |
Time submitted: Sunday, April 23. 2006 at 20:16:09 Contributed By: Kate
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