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Dirty Brown Rice |
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Serves: 4 Print this RecipeDirty rice is soul food pilaf, in which a pot of rice is inundated with vegetables and chicken giblets (it’s the crumbled liver that gives it its dirty appearance and moniker). Traditionally made with white rice, it takes about 20 minutes to cook, by which time the chopped chicken liver has turned to gustatory gravel. Switching to instant brown rice cuts the cooking time by 75 percent and keeps the liver moist and tender. 2 tablespoons vegetable oil 1/2 cup chopped onions, fresh or frozen 1 rib celery, trimmed and finely diced 8 ounces chicken livers, finely chopped 2 cups instant brown rice 2 cups chicken broth 2 cups chunky salsa, any heat level Salt and ground black pepper to taste Heat the oven to 350°F. Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until tender. Add the chicken livers and sauté until the liver loses its raw look. Add the rice and stir to coat. Add the broth, salsa, salt, and pepper and heat to boiling. Reduce the heat, cover, and simmer until the liquid is absorbed and the rice is tender, about 5 minutes. Toss with a fork to combine everything evenly before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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