Pella Chronicle

Food

February 21, 2013

Dirty Rice

Pella — 2 Tbsp canola oil

4 oz ground pork

1/2 cup chicken livers (about 4 oz), chopped (optional)

1 1/2 tsp salt

1/2 tsp ground pepper

1/2 tsp chili powder

1 1/2 cups chicken broth, divided

1 small onion, finely chopped

2 celery stalks, finely chopped

2 garlic cloves, minced

1 jalapeno pepper, stemmed, seeded and finely chopped

1 Tbsp dried oregano

3 cups cooked white rice

1/2 bunch green onions (white and green parts), chopped

2 tablespoons chopped fresh parsley

1. Heat oil in a large skillet over high heat. Add pork and chicken livers and cook, stirring, until browned.  Add salt, black pepper and chili powder. Cook, stirring occasionally. The meat will stick to the pan and get a bit crusty.

2. Add 1/2 cup chicken broth and cook until it has evaporated, allowing meat mixture to get browned and crusty and stick to the pan once again. Add onion, celery, garlic, jalapeno and oregano and cook, stirring, until vegetables are browned and crusty and beginning to stick to pan. Add rice, remaining broth, green onions and parsley. Stir until the liquid is absorbed and rice is heated through.

Serves 8.

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