Southern Dirty Rice
This Southern dirty rice recipe with sautéed chicken gizzards and livers has been passed down for generations.
Ingredients
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¼ pound chicken gizzards, rinsed
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½ pound chicken livers, rinsed and trimmed
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1 tablespoon vegetable oil
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1 onion, finely chopped
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3 cloves garlic, minced
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2 cups uncooked white rice
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4 cups chicken broth
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salt to taste
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper
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1 cup thinly sliced green onions
Description
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Pulse gizzards in a food processor, then pulse livers.
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Heat oil in a large saucepan. Sauté onion and gizzards over medium heat, stirring constantly, until meat begins to brown, about 5 minutes. Add livers and garlic; cook, stirring constantly, until brown, about 3 minutes.
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Add rice and stir until coated with oil. Add broth, salt, pepper, and cayenne pepper. Bring to a boil; reduce heat to simmer, cover, and cook for about 20 minutes, or until rice has absorbed liquid. Sprinkle with green onion and serve.
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