Place the chicken gizzards in a small saucepan and add water. Bring to a boil, lower heat and simmer until tender (about 30 minutes). Heat the butter in a Dutch oven or heavy pot.
Add the chicken livers and saute until cooked. Remove and reserve. Add the ground beef, onion, pepper, celery and garlic to the pot. Saute until the meat is no longer pink and the vegetables are tender. Chop the gizzards and livers until very fine (you may use a food processor with the steel blade). Add to the pot along with the cayenne, salt, thyme, water and rice.
Stir to mix. Bring to a boil. Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the chopped onions and parsley and let stand, covered, 10 minutes. Garnish with vertically sliced red bell pepper strips. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (50%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 202.7mg||62 %|
|Sodium 136.1mg||5 %|
|Potassium 532.8mg||14 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 28.1g|
|Protein 19.8g||28 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 415
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