Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon minced garlic
  • 2 teaspoons ground red pepper (cayenne)
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon ground black pepper
  • 1 teaspoon dry mustard
  • 1 ¼ teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon dried oregano
  • 2 tablespoons chicken fat (or olive or vegetable oil)
  • ½ pound ground pork
  • 2 bay leaves
  • ½ cup onion (finely chopped)
  • ½ cup celery (finely chopped)
  • ½ cup bell pepper (finely chopped)
  • 2 cups chicken stock
  • ⅓ pound ground chicken livers (optional)
  • ¾ cups white rice (uncooked)

Instruction

  • Combine seasoning mix in a small bowl and set aside.
  • Melt chicken fat in a large skillet over medium high heat and sauté pork and bay leaves until meat is browned , about 3-4 minutes, stirring occasionally.
  • Reduce heat to medium and add seasoning mix, onions, celery, peppers and garlic and cook until onion starts to become translucent, about 5-7 minutes. Stir constantly to prevent too much sticking.
  • Add stock and loosen all of the browned bits on the bottom of the pan. Add chicken livers and cook for 2 minutes.
  • Add rice and stir. Reduce heat to low, cover pan and simmer for 10 minutes. Turn off heat and let rice sit, covered, for another 5-10 minutes until liquid is absorbed.
  • Remove bay leaves and serve.