Dirty Rice

Ingredients

• 1 1/2 cup long-grain rice
• 2 cups chicken broth
• 2 cups water
• 3 tablespoons extra virgin olive oil
• 1/2 pound ground pork
• 1/2 cup chicken livers
• 3 slices of bacon, chopped
• 1/2 onion, chopped
• 2 celery stalks, chopped
• 1/2 green bell pepper or 1-3 jalapeños, seeded and chopped
• 1 tablespoon Cajun seasoning
• 2 green onions, chopped

Directions

1. Prepare the rice using the package directions, swapping chicken broth for one third of the liquid. If the package calls for 3 cups of water with 1 1/2 cups of rice, that means using 2 cups of water along with 1 cup of chicken broth.
2. When the rice is done, take it off the heat and leave it covered for 5 minutes.
3. Spread the rice onto a sheet pan, pour 1 tablespoon of olive oil over the top, and stir it through so the grains are lightly coated. Set it aside to cool.
4. While the rice cooks, either mash the chicken livers and chop them very finely, or give them a quick purée in a blender.
5. Choose a large pan with enough room for the finished rice mixture. Add 1 tablespoon of oil and the bacon, then cook over medium-low heat until the bacon turns crisp.
6. Stir in the ground pork and raise the heat to high. Let the pork take on some color before you move it around. Once it begins browning, add the last 1 tablespoon of oil, followed by the celery, jalapeños, and onions.
7. Cook everything over medium-high heat until nicely browned. If the pan bottom starts getting crusty, that is fine, but reduce the heat if it looks like it might scorch. Stir in the minced liver and cook for a few minutes more.
8. Pour in the remaining 1 cup of chicken broth, then use a wooden spoon to scrape up the browned bits from the bottom of the pan.
9. Stir in the Cajun seasoning and raise the heat to high. Let most of the chicken stock cook off, then add the cooked rice and toss until everything is combined.
10. Shut off the heat, scatter in the green onions, toss again, and serve hot.