Gizzards and Rice

Name: Gizzards and Rice
Total time: 60
Yield: 4
Ingredients: 1 pound chicken gizzards; 1 cup instant brown rice; 1 tablespoon vegetable oil; 1 red onion, diced; 8 fresh mushrooms, chopped; 1 clove garlic, minced; 1 (14.25 ounce) can fat-free, reduced-sodium chicken broth; 1 (1 ounce) envelope dry onion soup mix; 1 (14.5 ounce) can diced tomatoes, drained; salt and pepper to taste

Recipe by Pam Rosterman from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

•

1 pound chicken gizzards
•

1 cup instant brown rice
•

1 tablespoon vegetable oil
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1 red onion, diced
•

8 fresh mushrooms, chopped

•

1 clove garlic, minced
•

1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
•

1 (1 ounce) envelope dry onion soup mix
•

1 (14.5 ounce) can diced tomatoes, drained
•

salt and pepper to taste

Instructions

Place chicken gizzards in a large saucepan and add enough water to cover them. Cover and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving water, and chop into bite-sized pieces.
Cook rice according to package directions using gizzard water.
Heat oil in a large skillet over medium heat. Sauté onion, mushrooms, and garlic until onion is tender. Add gizzards and sauté for 5 more minutes. Stir in chicken broth, onion soup mix, and tomatoes. Bring to a simmer and cook until reduced by half, 10 to 15 minutes. Stir in rice, heat through, and serve. Season with salt and pepper to taste.