Dirty Rice
Chicken livers are integral to authentic dirty rice, and what give the rice it’s “dirty” color, hence the name. But if you don’t like them, just leave them out.
Makes 8 servings (41/ 2 cups)
Total time: about 30 minutes
MELT:
2 Tbsp. unsalted butter
8 oz. chicken livers, trimmed and diced
Kosher salt
STIR IN:
11/ 2 cups long-grain rice
2 dried bay leaves
1 tsp. grated fresh garlic
1/2 tsp. dried thyme
3 cups low-sodium
chicken broth
11/ 2 tsp. kosher salt
OFF HEAT, STIR IN:
1/3 cup finely diced red bell
pepper
3 Tbsp. each finely diced celery and sliced scallion greens
Melt butter in a saucepan over medium-high heat until foamy. Add chicken livers, season with salt, and cook until browned, 2 minutes.
Stir in rice, bay leaves, garlic, and thyme to coat, then stir in broth and 11/ 2 tsp. salt. Bring rice to a boil, reduce heat to medium-low, cover, and cook according to rice package timing.
Off heat, stir in bell pepper, celery, and scallion greens. Let rice rest, covered, 5 minutes before serving.
Per serving: 194 cal; 4g total fat (2g sat); 121mg chol; 442mg sodium; 31g carb (2g fiber, 2g total sugars); 9g protein