Ingredients

• 225 g Ground pork
• 170 g Chicken livers, finely chopped
• 1 tbsp Vegetable oil
• 1 cup Yellow onion, diced
• 0.5 cup Celery, diced
• 0.5 cup Green bell pepper, diced
• 2 unit Garlic, minced
• 1.5 cup Long-grain white rice
• 3 cup Chicken broth
• 1.5 tsp Cajun seasoning
• 0.5 tsp Dried thyme
• 0.25 tsp Black pepper
• 0.25 cup Green onions, sliced (for garnish)
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

1. 1

   Brown the Meats — Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until well browned, about 8-10 minutes. Drain off most of the rendered fat, leaving about 1 tablespoon in the pot. Add the finely chopped chicken livers and cook for another 5-7 minutes, stirring occasionally, until they are browned and cooked through. Remove the cooked meats from the pot and set aside, leaving any browned bits in the pot.

2. 2

   Sauté the 'Holy Trinity' — Reduce the heat to medium. Add the diced yellow onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 7-9 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Combine and Simmer — Stir in the long-grain white rice, Cajun seasoning, dried thyme, and black pepper. Cook for 1 minute, stirring to coat the rice. Pour in the chicken broth and bring to a boil. Return the cooked pork and chicken livers to the pot. Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.

4. 4

   Rest and Serve — Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier. Fluff the rice with a fork, then stir in the sliced green onions and chopped fresh parsley. Serve hot as a side dish or a light main course.