The beloved Southern dish that goes well with just about anything, yet is delicious all on its own.
2 tablespoons vegetable or other neutral oil, divided1/4 cup finely diced celery 1 pound mixed chicken giblets, such as liver, gizzard, and hearts1/4 teaspoon cayenne pepperIn a 2-quart saucepan, rinse rice with multiple changes of cold water until the water begins to turn clear. Drain rice well, return to saucepan, and cover with 2 cups cold water along with a pinch of salt.
Cook, stirring and breaking up chunks of meat with a wooden spoon, until meat is fully cooked and begins to brown in spots, 8 to 10 minutes. Remove from heat. Scrape vegetables and meat onto a heatproof platter and set aside. Wipe out skillet, add remaining 1 tablespoon oil and heat over medium-high heat until shimmering. Add chicken giblets and season lightly with salt. Cook, stirring often, until they are fully cooked through and browned on all sides, about 10 minutes . Remove from heat.
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