Louisiana Dirty Rice

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken stock
• 200g chicken livers, trimmed and finely chopped
• 250g ground pork
• 2 tbsp butter
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 3 spring onions, sliced, for serving

Before you cook

• Trim any connective tissue from the chicken livers and chop them finely.
• Dice the onion, celery and bell pepper into small, even pieces.

Steps

1. Bring the chicken stock to a boil in a separate pot.
2. Add the rice to the boiling stock, cover, reduce the heat to low, and cook for 18 minutes until tender.
3. Fluff the cooked rice with a fork and set it aside.
4. Melt the butter in a large skillet or Dutch oven over medium-high heat.
5. Add the ground pork and cook, breaking it up, for 6 minutes until browned.
6. Add the chopped chicken livers to the pork.
7. Cook for 5 minutes, stirring often, until the livers are no longer pink and the mixture looks deeply browned.
8. Add the diced onion, celery and bell pepper to the pan.
9. Cook for 6 to 8 minutes until the vegetables are soft and starting to brown at the edges.
10. Stir in the minced garlic, thyme, cayenne and smoked paprika.
11. Cook for 1 minute until fragrant.
12. Fold the cooked rice into the meat and vegetable mixture.
13. Stir well to coat every grain of rice in the browned drippings.
14. Season with salt and black pepper to taste.
15. Cook for a final 2 minutes to heat the rice through.
16. Scatter the sliced spring onion over the top and serve hot.