Dirty Rice
From: The Southern Cook's Handbook
by Courtney Taylor, Bonnie Carter Travis
(Quail Ridge Press; September 2001; ISBN:1893062295; Spiral)
Cookbook Heaven @ recipelink.com

Servings: 12

• 1/4 cup vegetable oil

• 2 cups chopped onions

• 1 cup chopped celery

• 1/2 cup chopped bell pepper

• 1/4 cup chopped parsley

• 1/2 cup chopped green onions

• 1 teaspoon dried thyme leaves

• 6 cups cooked rice

• 1/2 pound chopped, cooked chicken livers

• 1/2 pound chopped, cooked chicken giblets

• 1 pound lean ground beef

• 1 1/2 cups chicken stock

• Salt and black pepper to taste

1. In a large, heavy iron pot, heat oil over medium heat. Add the onions, celery, bell pepper, parsley and green onions and saute until wilted.

2. Add chicken livers and giblets. Stir well and add ground beef. Cook over medium heat, stirring constantly until well browned.

3. Add chicken stock and lower heat to simmer. Cook approximately 1 1/2 hours. 

4. Remove from heat. Drain all excess fat from dressing mixture and blend with rice. Adjust seasoning to taste.