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Ingredientes
- 3 Tbsp. Margarine, or possibly chicken fat
- 6 ounce Chicken gizzards, grnd
- 4 ounce Grnd beef, lean (or possibly pork)
- 3/4 c. Yellow onions, finely minced
- 1/2 c. Bell peppers, green, finely minced
- 1/2 c. Eggplant, diced in 1/4" chunks
- 3 c. Chicken stock
- 1/2 tsp Garlic, chopped
- 1 lrg Bay leaf
- 2 1/2 tsp Salt
- 1/4 tsp White pepper
- 1/2 tsp Black pepper, freshly grnd
- 1/2 tsp Cayenne pepper, grnd
- 1/2 tsp Cumin, grnd
- 1/2 tsp Oregano, whole leaf
- 6 ounce Chicken livers, grnd
- 1 1/2 c. Raw rice, converted
- 1/2 c. Green onion tops, thinly sliced
Direcciones
- Heat a heavy duty saucepan or possibly cast iron skillet over medium heat. Add in the margarine or possibly fat, the gizzards and the grnd beef or possibly pork. Brown the meat thoroughly, stirring constantly, about 5 min. Add in the onions, bell pepper, celery and eggplant. Cook this mix about 2 min, and add in 1/2 c. of the chicken stock. Cook for 4 to 5 min, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product). Add in the grnd chicken livers and stir. Add in the remaining 2-1/2 c. of chicken stock and bring to a boil. Let simmer for 2 min. Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 min. Uncover and stir in the sliced green onions.
- NOTE: In Louisiana, dirty rice is traditionally served with any poultry dish, such as chicken, duck, turkey or possibly quail. It is also a great side dish with roast pork.
- Orleans, LA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 102 | 29% |
| Total Fat 11.45g | 14% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 1.08g | |
| Cholesterol 179mg | 60% |
| Sodium 1277mg | 53% |
| Potassium 421mg | 12% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.39g | 1% |
| Protein 18.21g | 29% |
