Louisiana Dirty Rice Jul 22, 2003 15:16:50 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by chief_cook2 on Jul 22, 2003 15:16:50 GMT -6 --------------------------------------------------Yield: 6 ServingsIngredients:3 tbsp. margarine; or chicken fat6 oz. chicken gizzards; ground4 oz. ground beef; lean (or pork)3/4 cup yellow onions; finely chopped1/2 cup bell peppers; green, finely chopped1/2 cup eggplant; diced in ¼ chunks3 cups chicken stock1/2 tsp. garlic; minced1 lg. bay leaf2 1/2 tsp. salt1/4 tsp. white pepper1/2 tsp. black pepper; freshly ground1/2 tsp. cayenne pepper; ground1/2 tsp. cumin; ground1/2 tsp. oregano; whole leaf6 oz. chicken livers, ground1 1/2 cups raw rice, converted1/2 cup green onion tops; thinly slicedInstructions:Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork. Brown the meat thoroughly, stirring constantly, about 5 minutes.Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock. Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes. Uncover and stir in the sliced green onions.