Kim's Dirty Rice

Submitted by AbsurdBookNerd

"Traditional dirty rice recipe, but instead of using leftover giblets I only use the livers. You can use any long grain rice. I prefer basmati or jasmine."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1 tablespoon vegetable oil
• 8 ounces ground pork
• 1 onion, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 celery rib, minced
• 4 ounces chicken livers, rinsed, trimmed, and finely chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon cayenne pepper
• 2 1⁄4 cups chicken broth
• 1 1⁄2 cups long-grain white rice, rinsed
• 2 bay leaves
• 3 scallions, thinly sliced

directions

1. Heat oil in a dutch oven over medium heat until shimmering. Add pork & cook, breaking up meat with a wooden spin, until browned, about 5 minutes, Stir in onion, bell pepper, & celery; cook until softened, about 10 minutes, Add chicken livers, garlic, salt, thyme, & cayenne; cook until livers are browned, 3-5 minutes. Transfer meat mixture to fine-mesh strainer set over a bowl & cover with foil.
2. Increase heat to high & add broth, rice, & bay leaves to empty dutch oven, scraping up any browned bits. Bring to a boil, reduce heat to low, cover, & cook until rice is tender, 15-20 minutes. Off heat, discard bay leaves & fluff rice with a fork. Stir in meat mixture, discarding any accumulated juices left in bowl. Sprinkle with scallions & serve.