Dirty Rice

Ingredients

• ½ lb chicken gizzards
• ½ lb chicken liver
• ½ lb ground pork
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 C uncooked parboiled rice
• 1 tbs parsley
• 2 green onions, chopped
• 3 C chicken stock
• 2 tsp salt
• ½ tsp cayenne
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dry mustard
• 3 tbs butter

Directions

1. Boil giblets in 4 C water with the leaves from one stalk of celery and 1 whole green onion for 20 minutes or until tender. Separate and chop the liver and gizzards.
2. Heat 1 tbs cooking oil on a black iron pot and saute pork and gizzards for 6 minutes or until brown. Add seasonings, onions, celery, bell pepper, garlic, and butter. Stir thoroughly and simmer for 10 minutes.
3. Add stock and simmer for 5 minutes, then add the rice, liver, green onions, and parsley. Stir to combine and simmer for 5 minutes.
4. Cover and reduce heat to the lowest setting and cook for 10-20 minutes or until the rice is fluffy. Do not stir once the heat has been reduced, as this will make the rice very pasty and sticky.