Dirty Rice - 4

Recipe Ingredients

2 lbs	908g / 32oz	Lean ground beef
2 lbs	908g / 32oz	Lean ground pork
1 lb	454g / 16oz	Chicken giblets - (ground)
1 cup	62g / 2.2oz	Yellow onions - (diced)
1 cup	62g / 2.2oz	Diced green onions
1/2 cup	73g / 2.6oz	Diced bell pepper
1/4 cup	23g / 0.8oz	Garlic - (minced very fine)
1/4 cup	23g / 0.8oz	Parsley - (minced very fine)
4		Bay leaves
1 teaspoon	5ml	Black pepper
2		Cream of mushroom soup
2 cups	220g / 7.8oz	Celery - (cut up fine)
3 tablespoons	45ml	Worcestershire sauce
1/2 lb	227g / 8oz	Margarine or butter
		Salt

Recipe Instructions

With about 2 Cups of water, mix all meats together in a heavy pot, on medium heat. Add all the above seasoning ingredients except the soup at the start of cooking. Cook medium speed about 4 hours. Stir often.

Then add the cream of mushroom soup. Continue cooking for 30 minutes. Prepare 2 lbs of rice using the standard preparation. After the rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on low heat for about thirty minutes before serving.

Thomas Fenske adds:

When I made this, I cut the whole thing in half and it still made a ton of dirty rice. Don't be squeamish about the giblets. I go heavy on the gizzards, which are essentially dark meat, with just a little liver to add the taste. If the recipes you tried before didn't use giblets, that is probably why they didn't come out right --- why do you think they call it 'dirty' rice?

Source:
Justin Wilson's Original Cookbook--1965)

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