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Dirty Rice

2 teaspoons ground red pepper
1 1/2 teaspoons pepper
1 teaspoon dry mustard
1/2 teaspoon thyme leaves
1 1/2 teaspoons salt
1 1/4 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon oregano

2 tablespoons oil (or chicken fat)
2 bay leaves
1/2 pound ground chicken gizzards
1/4 pound ground pork
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 teaspoons minced garlic
2 tablespoons butter
2 cups chicken or pork stock
1/3 pound ground chicken livers
3/4 cup uncooked rice

Combine the seasoning mix ingredients in a small bowl and set aside.
Place the chicken fat, gizzards, pork and bay leaves in a large
skillet over high heat; cook until meat is thoroughly browned,
stirring occasionally. Stir in the seasoning mix, then add the
onions, celery, bell peppers and garlic; stir thoroughly, scraping
pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping
pan bottom well (if you're not using a heavy-bottomed skillet, the
mixture will probably stick a lot). Add the stock and stir until
any mixture sticking to the pan bottom comes loose; cook about 8
minutes over high heat, stirring once. Then stir in the chicken
livers and cook about 2 minutes. Add rice and stir thoroughly;
cover pan and turn heat to very low; cook 5 minutes.

Remove from heat and leave covered until rice is tender, about 10
minutes. (The rice is finished this way so as not to overcook the
livers and to preserve their delicate flavor.) Remove bay leaves
and serve immediately. Serves 6.

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