2 pounds vine-ripened tomatoes, seeded and diced (about 2 cups)
Garnish: chopped fresh parsley
Instructions
In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add beef, pork, and puréed chicken livers; cook until browned, 10 to 12 minutes.
Add ¼ cup beef stock, scraping browned bits from bottom of pan, and cook until liquid evaporates, about 30 seconds. Add remaining ¼ cup broth, and repeat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute.
Add salt, black pepper, hot sauce, cooked rice, and tomatoes. Stir until well combined. Garnish with parsley, if desired.
Notes
KITCHEN TIP: Some of the liver in this classic Cajun recipe can be substituted with ground beef, pork, or chicken for a milder flavor.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/dirty-rice/