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Recipes > Dirty Rice
Guyanese and Trinidadian Recipes

Dirty Rice

Ingredients

1 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

Preparation

  • 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.

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