Dirty Rice

🛒 Ingredients

• Ground Pork (lean 90%) 50 g · 99 kcal
• Chicken Livers 25 g · 42 kcal
• Long-grain white rice (uncooked) 33 g · 119 kcal
• Yellow Onion (chopped) 25 g · 10 kcal
• Celery Stalks (chopped) 13 g · 2 kcal
• Green Bell Pepper (chopped) 25 g · 5 kcal
• Garlic (minced) 3 g · 4 kcal
• Chicken Broth (low sodium) 100 g · 4 kcal
• Vegetable Oil 5 g · 45 kcal
• Creole Seasoning 2 g · 0 kcal
• Fresh Parsley (chopped) 2 g · 1 kcal
• Green Onions (sliced) 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned. Remove pork with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Add chicken livers to the same pot and cook for 3-5 minutes until browned on all sides. Remove livers and finely chop them, then set aside with the pork.
3. Add chopped onion, celery, and bell pepper to the pot. Sauté for 5-7 minutes until vegetables soften, scraping up any browned bits from the bottom.
4. Stir in minced garlic and Creole seasoning; cook for 1 minute until fragrant. Add the uncooked rice and stir to coat, toasting for another minute.
5. Pour in chicken broth, scraping the bottom of the pot. Bring to a simmer, then return the cooked pork and chopped livers to the pot.
6. Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is tender and liquid has been absorbed. Avoid lifting the lid during cooking.
7. Once cooked, remove from heat and let rest, covered, for 5 minutes. Fluff with a fork, then stir in fresh parsley and green onions.