Creole Dirty Rice

Recipe from Emeril’s Delmonico by Spencer Minch, courtesy Emeril Lagasse

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Ingredients

1 tablespoon vegetable oil		1/2 teaspoon salt
1 tablespoon butter		1/4 teaspoon ground coriander
1/2 cup chopped yellow onion		1/4 teaspoon ground cumin
1/2 cup chopped bell pepper		1/4 teaspoon cayenne
1/4 pound ground pork		2 cups cooked long grain white rice
1/4 pound chicken livers, pureed		1/4 cup beef stock or canned, low sodium beef broth
2 bay leaves		Dash of Tabasco, or other Louisiana hot sauce, or to taste
1 tablespoon finely chopped jalapeno

Total:

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1
In a large skillet, heat the oil over medium high heat. When hot, add the butter, onions, and bell peppers and sauté vegetables until tender and lightly caramelized, 4 to 6 minutes. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver puree, bay leaves, jalapeno, salt, coriander, cumin, and cayenne and cook until liver is cooked through and spices are fragrant, 2 to 3 minutes. Add the rice and beef stock and continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste.

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