Ingredients1 lb. beef, cut into little pieces
1 medium onion, chopped
1 medium celery rib, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 lb. chicken liver, trimmed, pureed and chopped finely
1 oz. margarine
2½ cups of water
½ tablespoon salt
1 chicken bullion cube
¼ teaspoon dried thyme
¼ teaspoon black pepper
¼ cayenne pepper, chipped
1¼ cups rice
- Heat margarine in a large saucepan over medium heat. Add beef, stirring often, until brown, about 5 minutes.
- Transfer beef to paper towels to drain, and set aside.
- Add the onion, celery and garlic to the pan. Cook, stirring often, until softened, about 5 minutes.
- Add the flour and stir for about one minute.
- Add the chicken liver puree. Cook until the puree loses its redness and is semi-solid, about 3 minutes.
- Add water, salt, cube, thyme and black and cayenne peppers. Bring to a boil.
- Stir in the rice, add the beef and return to a boil.
- Reduce the heat to medium-low. Cover and cook until rice is tender and the liquid has been absorbed.
Note: So-called dirty rice gets its name from the chicken livers which give it a brownish color.