One Pot Gizzard Rice
One Pot Gizzard Rice
Ingredients
- 1/4 cup vegetable oil
- 1 pound gizzards, fried until golden brown
- 2 tatase, roughly blended
- 1 medium onions, roughly blended
- 2 stalks spring onions, roughly blended
- 1 scotch bonnet peppers, roughly blended (adjust to taste)
- 3 garlic cloves, roughly blended
- 2 tablespoons Zuri Classic Flavour Seasoning Powder
- 3 bay leaves
- 2 cups long grain rice, washed
- 2 cups broth
- 1 cup water
- 1/2 cup carrots, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 2 tablespoons oyster sauce
- 1 tablespoon butter
Instructions
- 1
Heat the vegetable oil in a large cooking pan or pot over medium-high heat. Add the gizzards and fry until they are golden brown and cooked through. Remove the gizzards from the pan and set aside, leaving the oil in the pan.
⏱️ 10 min
- 2
In a food processor or blender, combine the tatase, onions, spring onions, scotch bonnet peppers, and garlic. Blend until a roughly textured pepper mix is formed.
⏱️ 5 min
- 3
Add the roughly blended pepper mix to the pan with the remaining hot oil. Stir well and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 4
Return the fried gizzards to the pan with the pepper mix. Stir in the Zuri Classic Flavour Seasoning Powder and bay leaves. Mix thoroughly to ensure the gizzards and pepper mix are well coated. (Note: The Zuri seasoning typically contains enough salt, so additional salt is usually not needed).
⏱️ 2 min
- 5
Add the washed rice to the pan. Stir and incorporate all the ingredients together thoroughly, ensuring the rice is well coated with the gizzard and pepper mixture.
⏱️ 3 min
- 6
Pour in the broth and water. Stir gently to combine. Bring the mixture to a simmer.
⏱️ 2 min
- 7
Cover the pan tightly with aluminum foil, then place the lid on top. Reduce the heat to medium-low and allow the rice to cook for 15 minutes.
⏱️ 15 min
- 8
After 15 minutes, carefully uncover the pan. Add the diced carrots, yellow bell peppers, green bell peppers, and red bell peppers on top of the partially cooked rice.
⏱️ 1 min
- 9
Drizzle the oyster sauce evenly over the vegetables and rice. Stir everything gently until the vegetables and oyster sauce are well combined with the rice. (Do not skip the oyster sauce, it adds significant flavor).
⏱️ 2 min
- 10
Create a small hole in the center of the rice mixture and place the butter into it. Re-cover the pan with the foil and lid. Continue to cook on medium-low heat for another 5 minutes, allowing the butter to melt and all the flavors to infuse.
⏱️ 5 min
- 11
Remove from heat and let rest for a few minutes before serving. Fluff with a fork and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Gizzard Rice
- 1/4 cup vegetable oil
- 1 pound gizzards, fried until golden brown
- 2 tatase, roughly blended
- 1 medium onions, roughly blended
- 2 stalks spring onions, roughly blended
- 1 scotch bonnet peppers, roughly blended (adjust to taste)
- 3 garlic cloves, roughly blended
- 2 tablespoons Zuri Classic Flavour Seasoning Powder
- 3 bay leaves
- 2 cups long grain rice, washed
- 2 cups broth
- 1 cup water
- 1/2 cup carrots, diced
- 1/2 cup yellow bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 2 tablespoons oyster sauce
- 1 tablespoon butter
Instructions
- 1
Heat the vegetable oil in a large cooking pan or pot over medium-high heat. Add the gizzards and fry until they are golden brown and cooked through. Remove the gizzards from the pan and set aside, leaving the oil in the pan.
⏱️ 10 min - 2
In a food processor or blender, combine the tatase, onions, spring onions, scotch bonnet peppers, and garlic. Blend until a roughly textured pepper mix is formed.
⏱️ 5 min - 3
Add the roughly blended pepper mix to the pan with the remaining hot oil. Stir well and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 4
Return the fried gizzards to the pan with the pepper mix. Stir in the Zuri Classic Flavour Seasoning Powder and bay leaves. Mix thoroughly to ensure the gizzards and pepper mix are well coated. (Note: The Zuri seasoning typically contains enough salt, so additional salt is usually not needed).
⏱️ 2 min - 5
Add the washed rice to the pan. Stir and incorporate all the ingredients together thoroughly, ensuring the rice is well coated with the gizzard and pepper mixture.
⏱️ 3 min - 6
Pour in the broth and water. Stir gently to combine. Bring the mixture to a simmer.
⏱️ 2 min - 7
Cover the pan tightly with aluminum foil, then place the lid on top. Reduce the heat to medium-low and allow the rice to cook for 15 minutes.
⏱️ 15 min - 8
After 15 minutes, carefully uncover the pan. Add the diced carrots, yellow bell peppers, green bell peppers, and red bell peppers on top of the partially cooked rice.
⏱️ 1 min - 9
Drizzle the oyster sauce evenly over the vegetables and rice. Stir everything gently until the vegetables and oyster sauce are well combined with the rice. (Do not skip the oyster sauce, it adds significant flavor).
⏱️ 2 min - 10
Create a small hole in the center of the rice mixture and place the butter into it. Re-cover the pan with the foil and lid. Continue to cook on medium-low heat for another 5 minutes, allowing the butter to melt and all the flavors to infuse.
⏱️ 5 min - 11
Remove from heat and let rest for a few minutes before serving. Fluff with a fork and serve hot.
⏱️ 3 min