Gizzards and Rice

This flavorful dish of seasoned rice and Chicken gizzards make low fat protein a joy. A simple recipe for savory satisfaction.

Gizzards And Rice Ingredients

• 1 pound chicken gizzards

• 1 cup instant brown rice

• 1 tablespoon vegetable oil

• 1 red onion, diced

• 1 clove garlic, minced

• 8 fresh mushrooms, chopped

• 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

How to Make Gizzards And Rice

1. 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 the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.

2. Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

Gizzards And Rice Nutritions

• Calories: 265.7 calories

• Carbohydrate: 28.7 g

• Cholesterol: 236.2 mg

• Fat: 5.9 g

• Fiber: 3.1 g

• Protein: 25.7 g

• SaturatedFat: 1 g

• ServingSize:

• Sodium: 1110.4 mg

• Sugar: 5.1 g

• TransFat:

• UnsaturatedFat:

Gizzards And Rice Reviews

• Really tasty recipe The only thing I found odd was the cooking time for the gizzards --- in my experience you must cook gizzards much longer or they come out too tough. I cooked mine about an hour. Other wise great recipe, I made it with basmati rice. Also, tastes even better the next day, so it makes great leftovers

• This is a wondrful recipe for leftover rice. I made just a few changes. I cooked the gizzards in the chicken broth. Used only 1/2 the onion mix. Didnt have canned tomatoes so I used 1 cup fresh chopped tomatoes. A stick to your ribs cozy dish.

• Tasted good. Gizzards were tough. Cooked them 40 minutes, wasnt enough. Should have put them in the pressure cooker for 15 minutes. I will know better next time.

• This was an excellent meal. i followed the recipe to the letter with just one exception i cooked the gizzards in the crockpot for 3 hours first. i had it with cornbread and peas and carrots and my husband said he had never had gizzards like that before and that he liked it my 3 year old even at it up. so again great recipe thanks

• This is very tasty This was my first time making a dish with gizzards AND my husband normally cooks. He was SOOOO impressed with this mealThank you soooo much for sharing this recipe with us

• Ive been doing a version of this for years but in a crockpot since I want the gizzards nice and tender. Havent served it to anyone who didnt like it even though they might claim they dont like gizzards

• This was very good I usually just bread and fry my gizzards but decided to try this and I am not disappointed. I used some spiced tomatoes and white rice but otherwise just as instructed. This is great if you like gizzards to begin with but wont convert those who dont. I think it has more to do with texture rather than taste. Ill probably slowly change this up over time to make it my own but it is very good as is

• WOW what flavor and so easy. I was looking for something different and this really is.

• My boyfriend loved this meal, he went for second round...It was so easy to cook and yet very tasty...i loved it

• This was incredible - i sprinkled some fresh parmisian on top YUM

• This was not to my liking, at all.

• Great way to serve gizzards a new way I put everything together on a large pan, cooked for 45 min., then added the rice. The tomatoes really made the gizzards tender..

• So yummy I used the broth from the gizzards and I probably used a little more than 14.25 ounce, but the dish was great and I know we will have it again. I feel like if you omit the gizzards it would be an excellent side dish to chicken

• This is an excellent starting point. I got the dish simmering (before adding the rice) and it seemed a little bland. I added about 1/4 cup red wine and 1 1/2 teaspoons dried tarragon. This really made the dish.

• This recipe came out very good. Only given it a 4 star because I didnt use any onio soup mix. If you read my other ratings they are either 4 or 5 stars, although my husband is somewhat picky he still likes all the recipes that Ive tried. And if you see I usually substitute one thing with another but non the less they all come out tasting great and this one was one of them. Was still very good the next day.

• Instead of red onion, I put in the trinity of diced onions, bell peppers and celery. It was scrumptious Best of all my picky husband loved it and wants me to cook it again.

• Its very good Instead of cooking the gizzards in the water I cooked it in chicken stock. I cooked the gizzards a little over an hour. Instead of vegetable oil I used butter. Used a mix of jasmine rice and basmati rice. Added some veggies like yellow squash. And some crushed red pepper to add a little spice Ill definitely make it again.

• 10 minutes cook time for the chicken gizzards? Im guessing that youre enjoying chicken sushi here. Even though they are very good, those chicken parts take somewhat longer than ten minutes to become tender and tasty.

• Actually only made this the 1 time and it was fantastic. I added 1 lb. of mushrooms and the entire pkg of Uncle Bens Ready Rice (brown and wild rice) and cut up the gizzards prior to cooking about 1/2 hr or so. Even had leftovers on a baked potato...I highly recommend and will definitely make it again.