Rice Dressing

• 1/4 lb lean pork
• 1 1/2 tsp. salt
• 1/4 lb lean beef
• 1 1/2 tsp. ground black pepper
• 1/2 lb chicken gizzards(optional)
• 1 tsp. cayenne
• 1/4 c. vegetable oil
• 1 1/4 tsp. sweet paprika
• 1 c. chopped onion
• 1 tsp. dried mustard
• 2 Tbs. finely minced garlic
• 1/4 c. chopped bell pepper
• 1 tsp. ground cumin
• 1/2 c. chopped celery
• 1/2 tsp. dried thyme leaves
• 1/3 c. thinly sliced scallion tops
• 1/2 tsp. dried oregano leaves
• 2 Tbs. minced fresh parsley
• 2 Tbs. water
• 2 bay leaves
• 3 c. boiled rice
• 2 Tbs. flour

1. Cut the pork, beef and chicken gizzards into small pieces and pass twice through the coarse blade of a meat grinder. In a large heavy skillet, heat the oil, add the ground meat and bay leaves, and cook until the meat begins to brown. Add flour, vegetables, and seasonings, and mix thoroughly. Cook until the vegetables are soft and begin to brown. Add two tablespoons of water, and cook for 8 to 10 minutes longer, stirring constantly. Remove the skillet from the heat and set it in a 175 degree oven to keep warm while you prepare the rice.
2. Cook the rice, then toss the cooked rice and the contents of the skillet together in a large, preheated bowl. Serve hot

ubc, salt, ubc, ground black pepper, chicken, cayenne, ubc, ubc, onion, dried mustard, garlic, ubc, ground cumin, celery, thyme, scallion tops, oregano, parsley, water, bay leaves, boiled rice, flour

Taken from www.epicurious.com/recipes/member/views/rice-dressing-50002604 (may not work)