Dirty Rice

Dirty Rice

1  pound raw chicken livers	¼ tsp black pepper
2 Tbl. Margarine	1 ½  tsp salt
1 bunch green onions	¼ tsp onion powder
½ tsp minced garlic	¼ tsp. crushed red pepper
½ green bell pepper diced	1 tsp. parsley flakes
2 cups water	1 cup uncooked rice*

*More or less water may be needed depending on consistency of mixture.  It must be very moist.

In a large skillet melt margarine.  Add chicken livers, chop before adding.  While  chicken livers are cooking,  cook rice according to package directions.  When livers are almost brown, add green onions, garlic green peppers and parsley.

Continue cooking at medium until vegetables are browned.  Next add black pepper, salt, onion powder and crushed red pepper.  Stir thoroughly.

When all ingredients are well browned and bottom of skillet is lightly browned, add 1 cup water and stir well scraping bottom of skillet.  Continue to cook 5-20 minutes.  Stir often.  Moisture must be very juicy to keep rice moist when it is added.

If needed add the rest or as much water as needed to keep moist.  Let stand for 5-10 minutes covered before serving.

 The Times Picayune,  New Orleans, La.  Sunday Morning April 18, 1976.