Bayou Rice 0001
Instructions
Place a large heavy saucepan or Dutch oven over medium heat, and saute the bacon until slightly crisp, about 5 minutes. Remove the bacon from the pan and drain off all but 1 tablespoon of the fat.
Add the pork and saute, breaking it up into small pieces, until it has changed color. Using a slotted spoon, remove the pork from the pan and add it to the bacon.
Add the onion, celery, bell peppers, and garlic to the pan. Saute over low heat for 5 minutes. Then add the cayenne, salt, black pepper, cumin, and oregano. Stir, and cook an additional 3 minutes.
Stir in the rice and cook 5 minutes. Add the stock and the reserved bacon and pork. Bring to a boil; then reduce the heat, cover, and simmer for 10 minutes.
Stir in the chicken livers and cook, covered, 5 minutes. Serve immediately, garnished with the chives.
