Spicy rice porridge with sausage and chicken liver
5 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the meat and cut it into small pieces.
- Pork: 200 g
2
Cut the sausage into cubes.
- Smoked sausage: 300 g
3
Peel, wash, and chop the onion.
- Onion: 3 heads
4
Wash and slice the tomatoes.
- Tomatoes: 4 pieces
5
Wash the liver, dry it, and chop it finely.
- Chicken liver: 200 g
6
Wash the sweet pepper, bake it in the oven, remove the skin, take out the stems with seeds, and cut into strips.
- Sweet pepper: 4 pieces
7
Heat the clarified butter in a deep skillet, lightly fry the meat with sausage and half an onion in it, add the liver and fry for another 3 minutes.
- Melted butter: 50 g
- Pork: 200 g
- Smoked sausage: 300 g
- Onion: 3 heads
- Chicken liver: 200 g
8
Place tomatoes in a pan, pour in 250 ml of broth, and simmer for 15 minutes.
- Tomatoes: 4 pieces
- Chicken broth: 1 l
9
Rinse the rice and sauté it in a pot with the remaining onion in heated vegetable oil until translucent.
- Rice: 200 g
- Onion: 3 heads
- Vegetable oil: 75 ml
10
Pour the remaining broth into the pot and cook the rice for 20 minutes.
- Chicken broth: 1 l
11
Preheat the oven to 200 degrees.
12
Mix rice with peas, stewed meat mixture, sweet pepper, and saffron, season with salt and pepper, place in a clay pot and bake in the oven for 10 minutes.
- Rice: 200 g
- Green peas: 100 g
- Pork: 200 g
- Smoked sausage: 300 g
- Chicken liver: 200 g
- Sweet pepper: 4 pieces
- Saffron: 0.5 teaspoon
- Ground black pepper: to taste
- Salt: to taste