advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Dirty Rice

  • Servings: 12
Dirty Rice

Source: Martha Stewart Living, May 1996

Ingredients

  • 1 1/2 cups long-grain rice
  • 2 1/2 teaspoons salt
  • 1 tablespoon unsalted butter
  • 3 tablespoons vegetable oil
  • 1 medium red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 pound chicken livers, cleaned and finely chopped
  • 2 scallions, trimmed, white and green parts, cut crosswise into 1/8-inch pieces
  • 2 stalks celery, including leafy greens, finely chopped
  • 1/4 cup finely chopped green bell pepper
  • 1/2 cup finely chopped red bell pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh oregano, or 2 tablespoons dried
  • 1 jalapeno pepper, seeds and ribs removed, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt, and butter. Cover, reduce heat to low, and cook 15 to 17 minutes, until water is absorbed. Set aside.

  2. Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. Cook, stirring occasionally, until brown, about 10 minutes. Add chicken livers; cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, 2 to 3 minutes. Serve immediately.

Related Topics