Recipe Index

Ingredients

• 10½ oz long-grain rice
• 10½ oz chicken livers or minced pork, finely chopped
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp oil
• 2 cups chicken stock
• 2 tsp Cajun seasoning
• 3 spring onions, sliced

Method

1. Heat the oil in a heavy, lidded pan over medium-high heat and fry the finely chopped livers or pork for 8 minutes, breaking it up, until deeply browned and crumbly.
2. Add the onion, green pepper and celery and fry for 5 minutes, until soft. Stir in the garlic and Cajun seasoning for 1 minute.
3. Stir in the rice, then pour in the stock and bring to a simmer.
4. Cover and cook on low heat for 18 minutes, without stirring.
5. Rest for 5 minutes, then fork through with the spring onions and serve.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data