I snagged this recipe from The Kitchy Kitchen in a post that was mostly about Gumbo, but Dave has been begging me for more rice dishes in our lives so I decided to expand my repertoire. This is seriously nomish. Of course, I could not use jalapenos when there’s green chiles in the house, so I subbed three roasted seeded and peeled chiles for the jalapeno.
Hey! I guess this is my first post here! I kinda wanted something more exciting, but this will have to do.
2 cups long-grain rice (Carolina, basmati, jasmine, etc)
2 cups chicken broth
1/2 pound raw chicken livers or giblets
3 slices of bacon, chopped
1/2 pound ground pork
1/2 pound ground beef
1/2 cup finely chopped celery
1 medium green pepper, chopped
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 1/2 cups onion, finely chopped
2 garlic cloves, minced
1 teaspoon chili powder
1 tablespoon dried oregano
1 teaspoon of cajun seasoning or to taste
1/4 cup chopped green onions
1/4 cup chopped parsley
3 dashes worcestershire sauce
Place the rice and 3 cups of water, plus 1 cup of the chicken broth in a medium pot over medium high heat. Bring to a boil, cover, and turn down to a simmer. Cook for about 15 minutes, or until the rice is tender and has fully absorbed the liquid. Remove the pot from heat, remove the lid, fluff the rice with a fork, cover with the lid again, and set aside.
While the rice is cooking, place the chicken livers in a food processor and pulse several times to finely chop. Set the livers aside. In a large pan (I used a dutch oven) over medium low heat, cook the bacon until just crispy. Add the ground pork and beef and increase the heat to high. Brown the meat for a few minutes before you start stirring, so it gets nice and crisp. Add the celery, green pepper, jalapeños, onions, garlic, chili powder, dried oregano, and cajun seasoning. Continue cooking for another 5 minutes, or until the vegetables start to get tender and brown. Add the minced liver and cook for a few minutes more, stirring to combine.
Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon to get any brown bits stuck to the bottom. Turn the heat up to high and cook until the liquid has reduced, about 3 minutes.
Turn off the heat and add the green onions and parsley. Add the rice to the pan, stirring to combine.