Spicy Creole Dirty Rice

Ingredients

• 2 cups long-grain white rice
• 0.5 lb ground pork
• 0.5 lb chicken livers, finely chopped
• 1 medium yellow onion, finely diced
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon cayenne pepper
• 0.5 teaspoon crushed red pepper flakes
• 4 cups chicken broth
• 0.25 cup fresh parsley, chopped(optional)

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, brown the ground pork and finely chopped chicken livers over medium-high heat until no pink remains.

2. 2

   Add the onion, bell pepper, and celery (the Holy Trinity) to the meat and sauté until the vegetables are softened, about 6-8 minutes.

3. 3

   Stir in the minced garlic, tomato paste, cayenne pepper, and crushed red pepper flakes, cooking for 2 minutes until the paste darkens slightly.

4. 4

   Add the dry rice to the pot and stir constantly for 3 minutes to toast the grains and coat them in the rendered fat and spices.

5. 5

   Pour in the chicken broth and bring the mixture to a rolling boil, scraping the bottom of the pot to release any browned bits.

6. 6

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 18-20 minutes.

7. 7

   Remove from heat and let the pot sit covered for 5 minutes before fluffing the rice with a fork to incorporate the meat and vegetables evenly.

8. 8

   Garnish with fresh parsley and additional red pepper flakes if desired before serving hot.