1small green bell pepper, cored, seeded and roughly chopped
1clovegarlic, roughly chopped
1tablespoonunsalted butter
Kosher salt and freshly ground pepperto taste
½teaspoondried thyme
1cuplong grain white rice
1bay leaf
2 ¼cupshot chicken broth, preferably less sodium
½teaspooncayenne pepper
½cupchopped Italian flat-leaf parsley
2scallions, trimmed and thinly sliced (white and green parts)
Instructions
In a large heavy pot, cook the bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave 1 tablespoon of the bacon fat in the pan.
Place the chicken livers, onion, celery, bell pepper, and garlic in a food processor. Pulse until well combined into a rough paste.
Add the butter to the bacon fat in the pot, and melt over medium heat. Add the chicken liver and vegetable paste to the pot, season with salt and pepper, and add the thyme. Cook, stirring often, for 6 to 8 minutes, until the vegetables have softened and the liver has started to brown. Stir in the rice and cook, stirring frequently, for 2 minutes until the rice is well coated and glistening. Add the bay leaf, hot stock and cayenne, stir, and bring to a boil over high heat.
Reduce the heat so that the liquid is at a low simmer, and cover the pan. Cook, covered over low heat for 20 minutes until the liquid has been absorbed, then remove from the heat, and let the rice mixture continue to steam for another 15 minutes until all of the liquid has been absorbed by the rice. Remove the lid, fluff the rice, and stir in the parsley and scallions.
Sprinkle the crispy bacon on top. Serve hot.
Notes
While traditional dirty rice is made with pretty much all of the giblets that come in the bird (gizzards, heart, liver and kidneys) those flavors can be a bit strong. I started with some crispy diced bacon, and then used just the chicken liver, but you can use the other giblets as well if you like the pungent flavor.