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Dirty Rice

1/4 lb (125 G) chicken livers and gizzards, finely chopped
2 Tbs (30 ml) vegetable oil
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbs (15 ml) finely chopped garlic
1/2 cup (250 ml) each finely chopped onions, green bell
pepper (capsicum), and celery
3 cups canned or fresh beef or chicken stock
1 1/2 cup (375 ml) uncooked white rice

Cook the livers and gizzards in the vegetable oil in a large skillet
over high heat for about 5 minutes, until thoroughly browned. Stir
in the seasonings and the onion, peppers, and celery. Reduce
the heat to a moderate flame and cook, stirring frequently, for
about 10 minutes. Add the stock and stir, being careful to scrape
all the brown bits off the bottom of the skillet. Add the rice and
stir thoroughly. Cover and reduce the heat to very low. Cook for
15 minutes without lifting the lid. Remove from the heat and fluff
the rice with a fork. Keep tightly covered if not served immediately.
Serves 4 to 6.