| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
|
10 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Long-grain rice |
| 2 1/2 |
ts |
Salt |
| 1 |
tb |
Unsalted butter |
| 3 |
tb |
Vegetable oil |
| 1 |
md |
Red onion; finely chopped |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1/2 |
lb |
Chicken livers; cleaned and chopped |
| 2 |
|
Whole scallions; trimmed and chopped |
| 2 |
|
Stalks celery; chopped |
| 1/4 |
c |
Green bell pepper; finely chopped |
| 1/2 |
c |
Red bell pepper; finely chopped |
| 2 |
tb |
Parsley; flat leaf, chopped |
| 2 |
tb |
Fresh oregano; chopped |
| 1 |
|
Whole jalapeno pepper; finely chopped |
| 1/2 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt
and butter. cover, reduce heat to low and cook 15 to 17 minutes, until
water is absorbed. Set aside. Heat oil in a cast-iron skillet over
medium-high heat. Add onions and garlic; reduce heat to medium. cook,
stirring occasionally until brown, about 10 minutes. Add chicken livers.
Cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook,
tossing and stirring, until hot, about 2 to 3 minutes.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”