Recipe: Brenda's Dirty Rice

I just found this. I think it's yummy.
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A little time consuming -- but well worth it!

Brenda's Dirty Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Favorites!!! Mexican
Legumes And Grains

Amount Measure Ingredient -- Preparation Method
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SEASONING MIX:
2 teaspoons ground red pepper
1 1/2 teaspoons pepper
1 teaspoon dry mustard
1/2 teaspoon thyme leaves
1 1/2 teaspoons salt
1 1/4 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon oregano
MAIN INGREDIENTS:
2 tablespoons oil (or chicken fat)
2 bay leaves
1/2 pound ground chicken gizzards
1/4 pound ground pork
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 teaspoons minced garlic
2 tablespoons butter
2 cups chicken or pork stock
1/3 pound ground chicken livers
3/4 cup uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large
skillet over high heat; cook until meat is thoroughly browned,
stirring occasionally. Stir in the seasoning mix, then add the onions,
celery, bell peppers and garlic; stir thoroughly, scraping pan bottom
well. Add the butter and stir until melted. Reduce heat to medium and
cook about 8 minutes, stirring constantly and scraping pan bottom well
(if you're not using a heavy-bottomed skillet, the mixture will
probably stick a lot). Add the stock and stir until any mixture
sticking to the pan bottom comes loose; cook about 8 minutes over high
heat, stirring once. Then stir in the chicken livers and cook about 2
minutes. Add rice and stir thoroughly; cover pan and turn heat to very
low; cook 5 minutes.
Remove from heat and leave covered until rice is tender, about 10
minutes. (The rice is finished this way so as not to overcook the
livers and to preserve their delicate flavor.) Remove bay leaves and
serve immediately. Serves 6.