Arroz sujo

Ingredientes

• 4 1/2 cups chicken broth (low sodium, divided)
• 2 cups white rice (uncooked)
• 2 bay leaves
• 1 pound Italian sausage (casings removed)
• 1 large onion (chopped)
• 2 stalks celery (chopped)
• 1/2 medium green bell pepper (seeded and chopped)
• 3 cloves garlic (minced)
• 1 pound chicken livers (finely chopped)
• salt and pepper (to taste)
• 1 teaspoon Italian seasoning
• 2 tablespoon fresh parsley (chopped)

Modo de preparo

1. 1

   Add 4 cups of the chicken broth to a saucepan and bring to a boil over medium high heat. Add the rice and bay leaves, turn down the heat to a medium, cover and cook for 20 minutes or until the rice is cooked.

2. 2

   Add the Italian sausage to a large Dutch oven and cook for medium-high heat breaking it up as you go along, until no longer pink. The sausage should be fatty enough so that you don't need any additional oil but if you find that the sausage is sticking to the pot add a bit of oil.

3. 3

   Add the onion, celery and bell pepper to the pot and cook for 5 minutes until the onion has softened and is translucent. Add the garlic and cook for another 30 seconds until aromatic.

4. 4

   Add the chicken livers and cook for 5 more minutes or until the chicken liver is cooked thorugh.

5. 5

   Season with salt and pepper and Italian seasoning. Remove the bay leaves from the rice, then add the rice to the Dutch oven and remaining 1/2 cup of chicken broth. Turn the heat down to low. Stir everything together until well combined.

6. 6

   Garnish with parsley and serve.