Louisiana Rice

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 1 small aubergine, diced
• 225 g ground lamb
• 1 green pepper, seeded and chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 cups chicken stock
• 225 g chicken livers, minced
• 1 cup long grain rice
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• celery leaves (to garnish)

Recipe

• 1 heat the oil a frying pan until piping hot, then add the aubergine and stir-fry for about 5 minutes.
• 2 add the lamb and cook for 6-8 minutes until browned, using a wooden spoon to break up any lumps.
• 3 add the green pepper, celery, onion, garlic, and all the spices and herbs. cover and cook over a high heat for 5-6 minutes, stirring frequently from the base of the pan to scrape up and distribute the crispy brown bits.
• 4 pour in the chicken stock and stir to remove any sediment from the base of the pan. cover and cook for 6 minutes over a moderate heat. stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
• 5 reduce the heat, cover and simmer for 6-7 minutes. turn off the heat and leave to stand for a further 10-15 minutes until the rice is tender. remove the bay leaf and stir in the chopped parsley. serve the rice hot, garnished with the celery leaves.