Dirty Rice for the Culture | LIVE with Meka

Soul food tells our story.
Tomorrow, I’m preparing Dirty Rice, a dish deeply rooted in tradition and refined with intention—guided by technique, care, and respect for where it comes from.
This isn’t about changing the dish.
It’s about honoring it—while cooking with purpose, flavor, and love.
Pull up live, ask questions, and cook with me in real time.
This one is for the culture.

Ingredients:

1 cup dry long-grain rice (I'm using Batsmati)
2¼ chicken stock
½ large onion, finely chopped
½ bell pepper, finely chopped
1 jalapeño, finely chopped (or mild chile)
1 stalk celery, finely chopped
2 garlic cloves, minced
¼ lb chicken gizzards (about ½ cup, boiled and finely chopped)
1/4 lb chicken livers
1 Tbsp oil
½ lb ground pork
⅛ tsp red pepper flakes
⅛ tsp cayenne
½ bunch green onions, chopped
¼ bunch parsley, minced
1 bay leaf
salt and pepper to taste