Dirty Rice with Black-Eyed Peas and Scallions

Preparation

1. Step 1

   Heat oil in a large saucepan over medium-high. Cook chicken liver and ground beef, stirring occasionally, until brown, 5–8 minutes. Add onion, scallion whites, bell pepper, celery, and garlic and cook, stirring occasionally, until vegetables are soft, 6–8 minutes. Add bay leaves, Cajun spice seasoning, and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add brandy, scraping up any brown bits on the bottom of the pot with a wooden spoon. (You can use 2 Tbsp. water if you want to skip the brandy). Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.

   Step 2

   Add black-eyed peas and broth, season with salt and black pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 15–18 minutes. Remove pan from heat, add peas and butter, and fluff rice with a fork. Cover pan and let sit 10 minutes.

   Step 3

   Taste rice and season with more salt if needed. Transfer to a platter and top with scallion green.