Ingredients:

  • 1 pound (454g) ground pork, beef, or a combination
  • 4 ounces (113g) chicken livers, finely chopped (optional)
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 cups (400g) long-grain white rice, rinsed
  • 4 cups (950ml) chicken broth
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons vegetable oil or olive oil
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

  1. Heat oil in a large skillet or Dutch oven over medium heat. Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes. Add garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Add ground meat (and chicken livers, if using) to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
  3. Stir in Cajun seasoning, thyme, oregano, and cayenne pepper (if using). Add the rinsed rice and stir to coat with the meat and vegetable mixture.
  4. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
  5. Remove from heat and let stand for 5 minutes before fluffing with a fork. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.