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READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In the work bowl of a food processor, add chicken livers and gizzards; pulse until ground; set aside.
  2. Heat a large Dutch oven over medium heat; add vegetable oil. Add liver mixture and ground pork and cook until browned. Pour off excess oil; add butter.
  3. Add 2 teaspoons salt and remaining 4 cups water, and bring to a boil over high heat. Add rice; stir and return to a boil. Lower heat and simmer, covered, for 15 minutes. Gently fold rice mixture from bottom to top, cover and cook until rice is tender and liquid is absorbed, 5 to 10 minutes more. Season with remaining 1 teaspoon salt, black pepper and cayenne.
  4. Serve hot, garnished with green onion and parsley, if desired.

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