Dirty Rice

Instructions

1. 1Measure the 3 cups of chicken broth into a medium saucepan. Bring the broth to a boil over high heat, then reduce the heat to low and keep it warm. In a separate medium saucepan, combine the 1.5 cups of long-grain rice with 1.5 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside.
2. 2Place a 30.48 cm skillet over medium-high heat (190.6°C / 190°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the about 450 g of ground pork and the about 225 g of chicken livers. Cook, breaking up the pork into small pieces with a spoon, for 8-10 minutes, until the pork is browned and the chicken livers are no longer pink inside. Drain off any excess fat.
3. 3Add the 1 medium onion, 1 medium green bell pepper, and 2 stalks of celery to the skillet with the pork and livers. Cook, stirring occasionally, for 5-7 minutes, until the vegetables are softened.
4. 4Stir in the 2 cloves of minced garlic and the 2 tablespoons of Creole seasoning. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Add the fluffed 1.5 cups of cooked long-grain rice and the 1 teaspoon of hot sauce to the skillet. Stir everything together to combine thoroughly. Cook for 2-3 minutes, stirring, until the rice mixture is heated through.
6. 6Serve the dirty rice immediately.

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