Lake Charles Dirty Rice

Ingredients

• 2 tablespoons canola oil 
• 2  celery stalks finely chopped
• 1.5 cups chicken broth 
• 4 ounces chicken livers pureed
• 0.5 teaspoon chili powder 
• 3 cups rice cooked
• 2  garlic clove minced
• 0.5 teaspoon pepper black
• 4 ounces ground pork 
• 1  jalapeno stemmed seeded finely chopped
• 1 small onion finely chopped
• 1 tablespoon oregano dried
• 2 tablespoons parsley chopped
• 1.5 teaspoons salt 
• 0.5 bunch spring onion white green chopped ( and parts)

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned.
2. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty.
3. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
4. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan.
5. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.
6. Taste
7. Book, using the USDA Nutrition Database