1 tablespoon (15 mL) vegetable oil | heat | brown | cook until not pink | cook until tender | cook 3 min. | mix | add | season to taste | bring to boil | simmer 20 min. | fluff and rest 10 min. |
1/4 pound (110 g) chicken gizzards (about 6) | chop | ||||||||||
1/2 pound (225 g) chicken livers (about 5) | chop | ||||||||||
1 medium (110 g) onion | finely chop | ||||||||||
1 celery rib (25 g) | finely chop | ||||||||||
1 medium red bell pepper (120 g) | chop fine | ||||||||||
3 cloves (10 g) garlic | mince | ||||||||||
2 cups (390 g) rice | |||||||||||
4 cups (945 mL) chicken stock | |||||||||||
1/2 tsp. (1.0 g) ground black pepper | |||||||||||
1/4 tsp. (0.45 g) cayenne pepper | |||||||||||
salt |
Recipe File
Dirty Rice
Dirty Rice (serves 8)