Traditional Dirty Rice is a bold and flavorful Southern cuisine served as a side or main dish. This hearty recipe gets its “dirty” name from the brownish color rice turns when cooked with seasoned meats like sausages and chicken livers. Some call this seasoned rice dish the ultimate comfort food that brings a little Southern soul to every bite. Whether you’re hosting a family dinner or craving a satisfying meal for two, dirty rice brings flavor that never disappoints. Serve it with a cool coleslaw or sweet potato soufflé and sweet tea. Try the foolproof biscuit recipe for beginners too!

Dirty Rice, yields 4 servings

INGREDIENTS:

• 4 Ounces, or 113 grams Chicken livers, chopped. If omitting, double the sausage.
• 4 Ounces or 113 grams Ground pork sage or turkey sausage
• 1/2 Cup or 113 grams White onion, chopped
• 1/4 Cup or 56 grams Celery, washed and sliced thin
• 2 Tablespoon Fresh parsley, chopped
• 1 Clove garlic, peeled and chopped
• 2 Ounces Butter or margarine
• 1/4 Teaspoon each Dried thyme, black pepper, and hot sauce (if desired)
• 1 Teaspoon salt
• 1 1/2 Cup or 375ml Cooked Carolina Gold or white rice
• 1/2 Cup Chicken broth

1. Heat a teaspoon of vegetable oil in a skillet. Sauté liver and sausage until browned, stirring often. Remove with a slotted spoon onto paper towel lined plate and set aside.
2. Add vegetables and garlic to the skillet and cook on medium heat until turning golden color. Pour in chicken stock, salt, and seasonings. Stir well from the bottom, scraping up the brown bits from bottom of skillet. Add meats and stir together.
3. Pour cooked rice in meat mixture and stir well. Cook on low heat, simmer for about 5 minutes until rice is mixed well and most stock is absorbed. Garnish with fresh parsley or dried thyme if desired. Serve warm.
4. Cover, wrap, and date leftovers. Refrigerate for up to 3 days.

* TASTY TIPS

1.This is a terrific way to reuse leftover white rice from Chinese take-away.

2.The next you cook rice, make extra. Cook a double batch of rice on the weekend or whenever you have time and get two or more meals with it. Cooking 1 cup of raw rice makes up to four dinner-sized servings. Think ahead and make extra for quick new meals later.

3.Cooked rice should last four days in a refrigerator. Fully reheat leftover rice before eating and promptly refrigerate leftovers. Cover rice with plastic wrap and date it with a permanent marker before storing in the frig. This prevents guessing how old it is. When in doubt, throw it out.

---

Holy Bible verse of happiness and wisdom ; Acts 2:28 “You have made known the paths of life. You will make me full of gladness with your presence.”