Louisiana Rice

Name: Louisiana Rice
Total time: 3000 s
Yield: 4-6
Cuisine: American
Ingredients: 4 tablespoons vegetable oil; 1 small aubergine diced; 225 g minced pork; 1 green pepper seeded and chopped; 2 celery sticks chopped; 1 garlic clove crushed; 1 onion chopped; 1 teaspoon cayenne pepper; 1 teaspoon paprika; 1 teaspoon black pepper; 1/2 teaspoon salt; 1 teaspoon dried thyme; half a teaspoon dried oregano; 475 mL chicken stock; 225 g chicken livers minced; 150 g long grain (Basmatti) rice; 1 bay leaf; 3 tablespoon chopped fresh parsley; celery leave to garnish

Keith Vigon @cook_4574654

United Kingdom

As with all spicy dishes, adjust the heat to your palate

Keith Vigon @cook_4574654

United Kingdom

As with all spicy dishes, adjust the heat to your palate

Saved

Ingredients

50 mins

4-6

4 tablespoonsvegetable oil
1small aubergine diced
225 gminced pork
1green pepper seeded and chopped
2celery sticks chopped
1garlic clove crushed
1onion chopped
1 teaspooncayenne pepper
1 teaspoonpaprika
1 teaspoonblack pepper
1/2 teaspoonsalt
1 teaspoondried thyme
halfa teaspoon dried oregano
475 mLchicken stock
225 gchicken livers minced
150 glong grain (Basmatti) rice
1bay leaf
3 tablespoonchopped fresh parsley
celery leave to garnish

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Steps

50 mins

1

Heat the oil in a frying pan until really hot, then add the aubergine and stir fry for about 5 minutes.
2

Add the pepper, celery, onion, garlic and all the spices and herbs. Cover and cook on high heat for 5 to 6 minutes, stirring frequently and making sure you scrape up anything sticking to the bottom and distribute those crispy brown bits
3

Pour on the chicken stock and stir to clean the bottom of the pan.
4

Cover and cook for 6 minutes over a medium heat.
5

Stir in the chicken liver, cook for 2 minutes then stir in the rice and add the bay leaf.
6

Reduce the heat, cover and simmer for 7 to 8 minutes.
7

Turn off the heat and leave to stand for a further 10 to 15 minutes until the rice is tender.
8

Remove the bay leaf and stir in the chopped parsley.
9

Serve the rice hot garnish with the celery leaves