prep time
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cook time
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servings
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WHAT YOU'LL NEED


long-grain Minute Rice (white or brown)
3 cups
1		container of chicken broth
1		bay leaf
2 tablespoons		bacon grease or Vegetable oil
1 pound		ground beef
1		medium onion, chopped
2		celery rib, chopped
1		green bell pepper, seeded and chopped
1 cup		finely chopped chicken livers
4		garlic cloves, minced
1 teaspoon		salt
4 teaspoons		Cajun Seasoning

Roasted Carrots with Parsley Butter

2		large carrots
1 tablespoon		butter
		olive oil
		fresh parsley

INSTRUCTIONS

Step 1: Cook Minute Rice according to direction using chicken broth instead of water (add bay leaf). Set aside 1/4 cup of chicken broth.

Step 2: Once cooked, put aside and let cool.

Step 3: Heat bacon grease or vegetable oil in a Dutch oven. Add ground beef and crumble.

Step 4: Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.

Step 5: Add salt and Cajun seasoning.

Step 6: Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.

Step 7: Remove bay leaf from rice and stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.

Step 8: For the Roasted Carrots, cut off ends, scrape off skin and cut into long thin pieces. Drizzle olive oil and saturate carrots. Grill on low for 15 minutes or until they start softening and have a little browning to them. Throw in the butter, let melt and saturate carrots then top with parsley.

Step 9: Enjoy!

Tips:

This recipe can be made with either white or brown rice.

I find this rice dish tastes better after settling so let cool for a bit before serving.

If travelling to New Orleans for delicious grub isn’t in your plans, save the flight and make my tasty Dirty Rice with a side of Roasted Carrots with Parsley Butter Recipes this week for a true #WeekdayWin!