Bayou Dirty Rice
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Serves/Makes: 8
Ready in: 30-60 minutes
- 6 slices bacon, diced
- 8 ounces ground pork
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1/2 teaspoon ground oregano
- 1 cup long-grain rice
- 2 cups chicken stock or broth
- 8 ounces chicken livers, trimmed, rinsed, patted dry, and minced
- 2 tablespoons fresh chives, snipped
Place a large heavy saucepan or Dutch oven over medium heat, and saute the bacon until slightly crisp, about 5 minutes. Remove the bacon from the pan and drain off all but 1 tablespoon of the fat. Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon. Add the onion, celery, bell peppers, and garlic to the pan. Saute over low heat for 5 minutes. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes. Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes. Stir in the chicken livers and cook, covered, 5 minutes. Serve immediately, garnished with the chives.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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