Dirty Rice

INGREDIENTS

• 4 ½ cups chicken broth
• 2 cups uncooked long-grain white basmati rice
• 1 bay leaf
• 1 pound ground beef
• 1 pound ground pork sausage
• 1 medium onion, chopped
• 1 rib of celery, chopped
• 1 green bell pepper, seeded and chopped
• ½ cup finely chopped chicken liver ( optional)
• 2 cloves garlic, minced
• 1 tablespoon Cajun seasoning
• 2 tablespoons fresh parsley
• 2 green onions, finely chopped
• Salt and pepper flavor

INSTRUCTIONS

Bring 4 cups chicken broth to a boil in a large pot over medium-high heat. Add rice and bay leaf. Stir and bring to a boil again. Bring to a boil, cover, and cook until rice is tender, about 20 minutes. Remove from heat and let rest, covered, for a few minutes.Stir with a fork and remove the bay leaf.
Brown ground beef and pork sausage in a large skillet over medium heat. When the browning process is about halfway done, add the onions, celery, green pepper, and chicken liver (if using) and cook until the vegetables are tender.
Reduce heat to low, add garlic and cook for 1 minute, stirring constantly. Add the Cajun seasoning, 1/2 cup chicken broth, and the rice.Add chopped parsley and spring onions and season with salt and pepper.

NOTES

Any type of cooked rice will work. I cook it in chicken broth to give it a little more flavor. If you’re in a pinch, try small rice cooked in chicken broth. It’s quick, easy and always cooks well.The rice can be cooked up to a day in advance, but store it in an airtight container in the refrigerator.
Finely chop onions, celery, and bell peppers (also known as Holy Trinity peppers) to get some in every bite.
You can use Cajun or Creole seasoning. For a more intense flavor, make your own seasoning.
Chicken liver is optional, although it is traditionally included in dirty rice.Just chop them finely so they mix well with the minced meat and pork sausage.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, allow to cool completely, then store in a sturdy container and freeze for up to 2 months.

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