| Dirty Rice
4 cups water 2 cups rice 1 lb (1/2 Kg) chicken livers and gizzards* 1 lb (1/2 Kg) ground beef 1 heaping Tbsp minced garlic 1 cup diced onion 1 cup diced celery 1 cup diced bell pepper Boil the chicken livers and gizzards until they are cooked through. Be careful to watch the boil, it will foam over easily. I often scoop away the initial foam. Separate the livers and gizzards. Keep the water, you will boil the rice in this. In a wide shallow pan, bring the water to a boil, add a dash of salt, a small spoonful of butter, and the garlic. Add rice, stir just a few times to pull the rice off the bottom. Lower heat to the lowest simmer, then put the lid on. Leave the rice 12-15 minutes until it cooked and all excess water is absorbed. Stirring the rice will make it sticky. Don't do that. It is supposed to be separate for this dish. Chop the livers and gizzards as finely as possible. I use a food processor to pulse the meats down to very fine pieces. Brown the hamburger, mashing the meat into very fine pieces. Saute vegetables in a tablespoon of butter, about five minutes until the onions are clear and the other vegetable soften a bit. Combine all ingredients. Serves 12. *Often I use a mixture of hearts, liver and gizzard. |
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