Dirty Rice 1/2 cup chicken livers (8 to 10 livers) 2 tablespoons canola oil 1/4 pound ground pork 1 1/2 teaspoons salt 1/2 teaspoon ground pepper 1/2 teaspoon chili powder 1 1/2 cups chicken stock, divided 1 small onion, finely chopped (about 3/4 cup) 2 stalks celery, finely chopped (about 1/2 cup) 2 garlic cloves, minced 1 jalapeño pepper, finely chopped 3 green onions, chopped (about 1/3 cup) 2 tablespoons chopped fresh parsley 3 cups cooked rice 1. Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more. 2. Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and sticking to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes. 3. Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add remaining ingredients, remove from heat, and stir well.
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