Classic Dirty Rice
|Water||1 1⁄2 Cup (24 tbs)|
|Long grain rice||3⁄4 Cup (12 tbs)|
|Chicken livers||4 Ounce|
|Chicken gizzards||4 Ounce|
|Ground pork||4 Ounce|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground red pepper||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
In a small saucepan bring water and uncooked rice to boiling.
Cover and simmer about 20 minutes or till rice is done.
Set rice aside.
Cut chicken livers and gizzards into pieces.
Use the coarse blade of a food grinder to grind livers and gizzards, or finely chop meat.
In a 2 quart saucepan cook pork over medium high heat till meat loses its pink color.
Add ground livers and gizzards.
Cook till meat loses its pink color.
Stir in broth, onion, green pepper, celery, garlic, salt, red pepper, and black pepper.
Bring to boiling.
Cover and simmer about 10 minutes or till gizzards are tender.
Stir in rice and heat through.