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1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
1/4 pound ground pork
1/4 pound chicken livers, puréed
2 bay leaves
1 tablespoon finely chopped jalapeño (seeds and membranes removed if desired)
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
2 cups cooked long grain white rice
1/4 cup beef stock or canned, low-sodium beef broth
Kosher salt and black pepper to taste
Dash of Tabasco or other Louisiana hot sauce, to taste
•In large skillet, heat oil over medium-high heat.
•When hot, add butter, onion and bell pepper; sauté vegetables until tender and lightly caramelized, about 4-6 minutes.
•Add ground pork and cook, using spoon to break pork into small pieces of meat, until well browned, 1-2 minutes.
•Add the chicken liver purée, bay leaves, jalapeño, salt, coriander, cumin and cayenne.
•Cook until spices are fragrant and liver is cooked through, 2-3 minutes.
•Add rice and beef stock; continue to cook, stirring, until mixture is well-combined and rice is heated through, 2-3 minutes longer.
•Adjust seasoning if necessary.
•Finish with hot sauce to taste.
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