Helen'S Dirty Rice Recipe

Name: Helen'S Dirty Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken livers; 6 gizzards; 3 chicken necks; 1/4 c. oil; 1 onion; 1 bell pepper; 4 ribs celery, chopped; 1 c. green onion, chopped; 1/2 c. parsley, chopped; seasoning salt to taste; 2 cloves garlic, chopped; 1 tsp. red pepper; 1/2 tsp. sage; 1/2 tsp. thyme; 2 bay leaves

Servings: persons

3 chicken livers
6 gizzards
3 chicken necks
1/4 c. oil
1 onion
1 bell pepper
4 ribs celery, chopped
1 c. green onion, chopped
1/2 c. parsley, chopped
seasoning salt to taste
2 cloves garlic, chopped
1 tsp. red pepper
1/2 tsp. sage
1/2 tsp. thyme
2 bay leaves

1
Boil livers, necks and gizzards in 4 cups water.
2
Cook on low until tender.
3
Add bay leaves and seasoning salt to stock.
4
When done, remove chicken from stock.
5
Let cool.
6
Chop liver, neck and gizzards very fine.
7
Save stock.
8
Saute vegetables in 1 tablespoon oil.
9
Cook 2 cups rice as usual.
10
Add parsley and green onions to rice.
11
Add sauteed vegetables, necks, livers and gizzards to stock and simmer for 30 minutes.
12
Season with low-fat margarine instead of oil.
13
Add sage, thyme and red pepper to stock.
14
Add rice; turn fire off.
15
Let set a few minutes before serving.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 chicken livers, 6 gizzards, 3 chicken necks, 1/4 c. oil, and more.

Yes, Helen'S Dirty Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Helen'S Dirty Rice

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