Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons chicken fat
- 1 teaspoon black pepper
- ½ lb (225 g) chicken gizzards (optional)
- 2 teaspoons paprika
- ¼ lb (110 g) pork , ground
- 1 teaspoon dry mustard
- 1 bay leaf
- 1 teaspoon cumin
- 1 yellow onion
- ½ teaspoon thyme
- 1½ stalks celery
- ½ teaspoon oregano
- ½ ea . green bell pepper
- 2 tablespoons butter
- 1 garlic clove
- 2 cups pork stock
- 1 teaspoon Tabasco sauce
- ½ lb (225 g) chicken livers (optional)
- 1 teaspoon salt
- 1 cup cooked rice
Directions
Mince onion, bell pepper, celery and garlic.
Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned , about 6 minutes, stirring occasionally.
Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
Add the butter and stir until melted.
Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
Stir in the chicken livers and cook about 2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
Remove from heat and leave covered until rice is tender, about 10 minutes.
Remove bay leaves and serve immediately.