Dirty Rice
2010-09-04- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Giblets used in this recipe typically include the heart, gizzard, and liver.
Ingredients
- 1/2 cup bacon fat
- 3 tbsp flour
- 2 medium onions chopped
- 1 large garlic pod pressed
- 1 small bell pepper chopped
- 1 cup chopped celery
- 1 pound ground beef
- 1 pound ground pork
- 1 pound raw chicken giblets (ground or chopped)
- 4 dashes Worcestershire sauce
- salt, black pepper, red pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 3 cups cooked rice
- 1 bouillon cube
Directions
Step 1
Combine the bacon fat and flour over medium heat and stir until the mixture makes a dark roux. Add the onion, green pepper, and celery and cook 15 minutes.
Step 2
Add the meat and chopped giblets and cook over medium-high heat until meat is slightly browned. Add enough water in which a bouillon cube has been dissolved to make the mixture into a thick gravy. Add garlic and a few dashes of Worcestershire and season to taste with the salt, black pepper and red pepper.
Step 3
Cook slowly for 30 minutes and add water as needed; do not let the mixture get too thick.
Step 4
Mix this well with the cooked rice, green onions and parsley. Cover and allow to heat on very low heat for about 15 minutes.
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