Dirty Rice - cooking recipe

Ingredients

2 tsp. cayenne pepper (I don't use quite this much)
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 1/4 tsp. sweet paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
2 Tbsp. vegetable oil
1/2 lb. chicken gizzards, ground
1/4 lb. ground pork
2 bay leaves
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green bell pepper
2 tsp. minced garlic
2 Tbsp. unsalted butter
2 c. basic chicken or pork stock
1/3 lb. chicken livers, ground
3/4 c. uncooked rice (preferably converted)

Preparation

Combine the seasoning mix ingredients (first 8) in a small bowl and set aside.
Place the vegetable oil, gizzards, pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
Stir in the seasoning mix, then add the onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well.
Add the butter and stir until melted.
Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture tends to stick to the bottom of the pan).
Stir in chicken stock and stir until the mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
Then stir in the chicken livers and cook about 2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes.
(The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor.)
Remove bay leaves and serve immediately.