Cajun \"dirty\" rice
8 servings
Ingredients
| Quantity | 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 |
Directions
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.