Southern Dirty Rice


Chicken gizzards and livers sauteed with onion and garlic, simmered with rice, broth and light seasoning.

Serves 8 servings


1/4 pound chicken gizzards, rinsed
1/2 pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
0.5 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 cup thinly sliced green onions


1. Pulse gizzards in food processor, then pulse livers.

2. Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).

3. Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.