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Classic Dirty Rice

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  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
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon

In a small saucepan bring water and uncooked rice to boiling.
Reduce heat.
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.
Set aside.
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.
Reduce heat.
Cover and simmer about 10 minutes or till gizzards are tender.
Stir in rice and heat through.

Recipe Summary

Rice, Chicken

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Classic Dirty Rice Recipe