Friday, January 20, 2012


This is another of my favorite comfort foods. Don't let the chicken livers scare you. That's what gives the rice that "dirty" look. won't even know the livers are in there but it's extremely healthy.


1/4 to 1/2 pound chicken livers (Less can be used. Since livers are crumbled up, you probably won't even notice the liver in this dish.)
1 medium onion, diced
Cover with water
2 tablespoons soy sauce
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)
bring to a boil, cover and simmer for 1 hour.

When livers are done, remove them from liquid, crumble livers up with your hands, set aside.
One pound of hamburger, broken up and fried in 1 tablespoon oil or bacon drippings. DO NOT DRAIN.

In a larger pot, add 4 cups of chicken broth that includes the liquid from the cooked livers.
Bring to a boil, add 4 cups Minute Rice and stir. Cover, remove from heat in 5 minutes or when liquid is absorbed. Add crumbled livers, hamburger with the cooking oil into the rice and mix well.

Garnish with finely chopped green onions or parsley.
Variation: Cajun seasoning can be used if desired.

Another variation I use sometimes: During the holidays I make sure the turkey has giblets with it. I cook the giblets and the neck overnight with salt and pepper. Cook slowly, covered for 4 hours so they fall apart. Then crumble up the liver, cut up the gizzard and heart into small pieces. Strip all the meat off of turkey neck and include it in the dirty rice. Bring to a boil. Then add soy sauce, red pepper flakes and minute rice. Cover and remove from heat. In 5 minutes you have a great dish for Thanksgiving.

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