Rice with Chicken Liver, Celery, and Green Pepper
Main Dishes • European
Description
Rice with Chicken Liver, Celery, and Green Pepper
Ingredients
- Long-Grain Rice 1½ cups
- Water 2 cups
- Chicken Broth 2 cups
- Olive Oil 3 tablespoons
- Chicken Liver 5 oz
- Pork Mince 10 oz
- Bacon 3 pieces
- Onion ½ head
- Celery stalk 2 pieces
- Orange Bell Peppers ½ piece
- Spices 1 tablespoon
- Green onion tops 2 pieces
Step-by-Step Guide
Step 1
Cook the rice as instructed, but replace one third of the water with chicken broth (for example, if the instructions say to use 3 cups of water for 1.5 cups of rice, you would use 2 cups of water and 1 cup of broth). Cook the rice until done, remove from heat, and let it sit covered for 5 minutes. Then add a tablespoon of olive oil and stir.
Step 2
Meanwhile, in a deep skillet, fry the finely chopped bacon in 1 tablespoon of olive oil until crispy. Add the ground pork, increase the heat, and brown while stirring. Then add the finely chopped celery, finely chopped pepper, and finely chopped onion. Sauté lightly over medium heat while stirring, and immediately add the minced chicken liver (you can chop it very finely or process it in a food processor). Sauté for a few more minutes.
Step 3
Pour in the remaining broth and let it reduce slightly. Then add the Cajun spices, increase the heat, and allow most of the broth to evaporate.
Step 4
Then add the rice, stir, and remove from heat.
Step 5
Stir in the chopped green onion and serve.
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