Cajun "dirty" rice

Yield: 8 servings

Measure Ingredient
1 pounds Chicken gizzards; finely cho
1 pounds Chicken livers; finely chopp
¼ cup Squeeze parkay margarine
1½ cup Onion; finely chopped
½ cup Celery; finely chopped
¼ cup Green pepper; chopped
2 Garlic cloves; minced
2 teaspoons Salt
1 teaspoon Pepper
⅛ teaspoon Ground red pepper
3 cups Hot cooked minute rice
½ cup Chopped parsley

Recipe by: Vicky Morgan Brown meat in margarine in large skillet. Add onion, celery, green pepper, garlic and seasonings, mix well. Cover. Cook, stirring occasionally, over medium heat until vegetables are tender. Add rice and parsley, mix lightly. Serve immediately.

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