Down 'n' Dirty Rice

Name: Down 'n' Dirty Rice
Yield: Serves 4 to 6
Cuisine: US & Canada, Creole & Cajun
Ingredients: 1 tablespoon, vegetable oil; 8 ounces, ground pork; 1 , medium onion, chopped fine; 1 rib, celery, chopped fine; 1 , red bell pepper, seeded and chopped fine; 3 cloves, garlic, minced; 4 ounces, chicken livers, rinsed, trimmed of fat, and chopped fine; 1/4 teaspoon, dried thyme; 1/4 teaspoon, cayenne pepper; , Table salt; 2 1/4 cups, low-sodium chicken broth; 2 , bay leaves; 1 1/2 cups, long grain white rice, rinsed; 3 , scallions, sliced thin

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Appears in Cook's Country October/November 2005

Side Dishes

US & Canada

Creole & Cajun

Pasta, Grains, Rice & Beans

Rice

Dirty rice gets its name from chicken giblets, livers, and hearts. But we wanted a less "dirty" version of this classic Cajun dish-one without the innards.

SERVES4 to 6

WHY THIS RECIPE WORKS

When developing our recipe for Down ’n’ Dirty Rice, we wanted to streamline this classic Cajun dish and make it a little less “dirty" by losing the chicken innards. We used ground pork to replace the giblets and hearts, but kept the ch...

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