BAYOU DIRTY RICE (for six)

6 slices bacon, diced

8 ounces ground pork

¾ cup chopped onion

½ cup chopped celery

½ cup chopped green bell pepper

½ cup chopped red bell pepper

1 tablespoon minced garlic

½ teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

½ teaspoon dried oregano

1 cup long-grain basmati rice

2 cups chicken stock

8 ounces chicken livers, trimmed, rinsed, patted dry and minced

2 tablespoons snipped fresh chive

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1. Measure rice into a fine-mesh sieve and place sieve into a bowl of cold water to soak for for 30 minutes.  Remove sieve from water and drain rice for 20 minutes.  (Soaking and drying the rice thoroughly are important to remove the starch from the kernels before cooking.  Otherwise, your rice may be gummy.)
2. Place a large heavy saucepan or Dutch oven over medium heat, and saute the bacon until slightly crisp, about 5 minutes.  Remove the bacon from the pan and drain off all but 1 tablespoon of the fat.
3. Add the pork and saute, breaking it up into small pieces, until it has changed color.  Using a slotted spoon, remove pork from the pan and add it to the bacon.
4. Add the onion, celery, bell peppers and garlic to the pan.  Saute over low heat for 5 minutes.  Then add the cayenne, salt, black pepper, cumin and oregano.  Stir and cook an additional 3 minutes.
5. Stir in the rice and cook 5 minutes.  Add the stock and the reserved bacon and pork.  Bring to a boil; then reduce the heat, cover and simmer for 10 minutes.
6. Stir in the chicken livers and cook, covered, 5 minutes.  Serve immediately, garnished with chives. 

 

from Julee Rosso and Sheila Lukins, The New Basics Cookbook

SERVE WITH:  

Blackened sauteed salmon steaks 

Pan-grilled jumbo shrimp with New Orleans barbecue sauce