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Ingredients
- 60 g (2 oz) butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 green capsicum, diced
- 1 celery stick, diced
- 180 g (5¾ oz) chicken livers, chopped
- 250 g (8 oz) pork mince
- 3 tablespoons red brown roux
- 2 teaspoons chicken stock powder
- 1 teaspoon Tabasco
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme leaves
- ½ teaspoon white pepper
- ½ teaspoon cracked black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- 2 cups (400 g/12⅔ oz) long-grain rice
- 3 cups (750 ml/24 fl oz) chicken stock
Method
1. Heat the butter in a large heavy-based pan. Add the onions, garlic, capsicum and celery. Cook, stirring often, for 5 minutes, or until the vegetables are softened but not browned. Transfer to a plate.
2. Add the livers and pork to the pan. Cook for 2–3 minutes; break up lumps with a fork. Return the vegetables to the pan and cook, stirring, for a further 2–3 minutes. Stir in the red brown roux, stock powder, Tabasco, garlic and onion powders, herbs and spices. Stir well for 1–2 minutes.
3. Stir in the rice and chicken stock. Bring slowly to the boil, then reduce the heat to very low and simmer for 30 minutes, stirring often until the rice is tender. Serve at once.
