Dirty Rice

• 2 Tbls Vegetable Oil
• 1/2 lb. Chicken Gizzards Ground
• 1/4 lb. Ground Pork
• 2 Bay Leaves
• Seasoning Mix* (see recipe below)
• 1/2 Cup Finely Chopped Onions
• 1/2 Cup Finely Chopped Green Peppers
• 2 Tbls Minced Garlic
• 2 Tbls Unsalted Butter
• 2 Cups Chicken Stock
• 1/3 Cup Chicken Livers, ground
• 3/4 Cup Rice

Seasoning Mix

• 2 tsps Cayenne Pepper 1 1/2 tsp Black Pepper
• 1 1/4 tsp Sweet Paprika
• 1 tsp Dry Mustard
• 1 tsp Ground Cumin
• 1/2 tsp Died Thyme Leaves
• 1/2 tsp Dried Oregano Leaves

Place vegetable oil, gizzards, pork and bay leaves in a large skillet over high heat; Cook until the meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in seasoning mix, add onions, celery, green peppers and garlic. Stir thoroughly. Add butter and stir until melted. Reduce to medium heat and cook about 8 minutes, stirring constantly. Add the stock, cook on high heat about 8 minutes, stirring once. Stir in chicken livers, cook about 2 minutes. Add rice and stir thoroughly; Cover pan and reduce to low heat. Cook 5 minutes. Remove from heat and leave until rice is tender about 10-15 minutes. Remove bay leaves.

R-12