Southern Dirty Rice

Adapted from an internet recipe.

I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side

Cuisine American

Servings servings

Ingredients

125 grams chicken gizzards, (4 oz)
250 grams chicken livers, (8 oz)
1 tablespoon cooking oil
1 onion, finely diced
3 cloves garlic, minced
2 cups dry rice
4 cups chicken broth, fresh or from powder
salt, to taste
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup spring onion, thinly sliced

Instructions

Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.

Notes

Variants: 1. Use just 375 grams (12 oz) of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.