Dirty Rice
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color.
Source and licence
"Dirty Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Dirty_Rice, revision 4615163), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Dirty_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615163
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Louisiana (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 tablespoons chicken fat
- 1 teaspoon black pepper
- ½ lb (225 g) chicken gizzards (optional)
- 2 teaspoons paprika
- ¼ lb (110 g) pork, ground
- 1 teaspoon dry mustard
- 1 bay leaf
- 1 teaspoon cumin
- 1 yellow onion
- ½ teaspoon thyme
- 1½ stalks celery
- ½ teaspoon oregano
- ½ ea. green bell pepper
- 2 tablespoons butter
- 1 garlic clove
- 2 cups pork stock
- 1 teaspoon Tabasco sauce
- ½ lb (225 g) chicken livers (optional)
- 1 teaspoon salt
- 1 cup cooked rice
Method
- Mince onion, bell pepper, celery and garlic.
- Grind livers and gizzards.
- Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
- Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
- Add the butter and stir until melted.
- Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
- 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.
- Stir in the chicken livers and cook about 2 minutes.
- Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
- Remove from heat and leave covered until rice is tender, about 10 minutes.
- Remove bay leaves and serve immediately.