Dirty Rice with Ground Pork

Ingredients

• 1 lb Ground Pork, finely chopped or ground
• 4 oz chicken livers, minced (optional but traditional)
• 1½ cups cooked long-grain rice, cooled
• 1 onion, finely diced
• 1 green bell pepper, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 2 tsp Creole seasoning
• 1 cup chicken stock
• 2 tbsp neutral oil
• 3 scallions, sliced
• 2 tbsp chopped parsley

Method

1. Get the oil hot in a wide skillet and brown the Ground Pork hard, breaking it into rubble. Let it stick a little — you want brown bits, not steamed meat.
2. Add the livers if using and cook 2 minutes more, then the onion, pepper, and celery. Cook 8 minutes until soft and the pan smells sweet.
3. Stir in garlic and Creole seasoning for a minute, then pour in the stock and scrape the bottom clean. Simmer until the liquid is nearly gone.
4. Fold in the cold rice and toss until every grain is stained a deep gray-brown and heated through, 4–5 minutes.
5. Off the heat, shower with scallions and parsley. Taste for salt — dirty rice always wants a little more than you think.