Dirty Rice

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons chicken fat
• 1 teaspoon black pepper
• 1/2 lb chicken gizzard (optional)
• 2 teaspoons paprika
• 1/4 lb lamb, ground
• 1 teaspoon dry mustard
• 1 bay leaf
• 1 teaspoon cumin
• 1 yellow onion
• 1/2 teaspoon thyme
• 1 1/2 stalks celery
• 1/2 teaspoon oregano
• 1/2 bell pepper, green
• 2 tablespoons butter
• 1 garlic clove
• 2 cups lamb stock
• 1 teaspoon tabasco sauce
• 1/2 lb chicken liver (optional)
• 1 teaspoon salt
• 1 cup rice

Recipe

• 1 mince onion, bell pepper, celery and garlic.
• 2 grind livers and gizzards.
• 3 place fat, gizzards, lamb and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
• 4 stir in the onion, celery, bell pepper, garlic, tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
• 5 add the butter and stir until melted.
• 6 reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
• 7 add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
• 8 then stir in the chicken livers and cook about 2 minutes.
• 9 add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
• 10 remove from heat and leave covered until rice is tender, about 10 minutes.
• 11 remove bay leaves and serve immediately.