The Tabasco Brand Cookbook/Paul McIlhenny 2004

Dirty Rice
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
1/2 pound chicken gizzards 1/2 pound chicken livers 2 tablespoons olive oil
1/2 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped green pepper
2 garlic cloves, minced 1-1/2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons Tabasco pepper sauce 2 cups water 1 tablespoon butter or margarine
1 cup uncooked rice 1/2 cup chopped green onions



1 To chop the gizzards and livers, freeze them for at least 1/2 hour so they are easier to handle, then chop them finely. In a large skillet heat the oil over medium heat, then add the gizzards and saute for 5 minutes. Add the onion, celery, green pepper, garlic, 1/2 teaspoon salt, and pepper, and cook for 10 minutes, stirring occasionally. Add the livers and Tabasco sauce and cook over low heat for 20 minutes longer, stirring occasionally.
2 Meanwhile, in a medium saucepan combine the water, butter, and remaining 1 teaspoon salt. Bring the mixture to a boil and stir in the rice. Cover, then reduce the heat and simmer for 20 minutes, or until the liquid is absorbed and the rice is done. Combine the rice and giblet mixture, and stir in the chopped green onions. Serve hot.

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