With a sharp knife, finely chop the onion and garlic cloves.
Place the chicken livers and ground pork into a food processor and blend them thoroughly for 5 minutes to create the meat mixture.
Melt the butter in a skillet using low heat.
Once the butter is melted, add the meat mixture and increase the temperature to a medium-high. Continue cooking for about 10 minutes until the raw pink color changes to the brown you’d typically associate with cooked pork.
At this stage, we need to add the old bay seasoning, oregano, salt, and black pepper to the meat mixture, and continue frying it for another 5 minutes.
Turn the heat back down to low so the meat mixture is just simmering. We can now add the dry mustard along with the minced garlic and onion we prepared earlier. Give it all a good stir.
Let this mixture continue simmering for another 3 minutes before removing it from the heat and transferring everything into a separate bowl.
Now we need to prepare the rice: place the saucepan (you can use the same one as it will have some nice, residual flavor from the previous ingredients) over high heat, and add all of the chicken broth, chopped bell pepper, and the uncooked long-grain rice.
Once the broth is boiling, cover it with a lid that allows a little steam to escape and lower the heat so the broth can simmer. Leave this for about 20 minutes, being sure to stir it every so often to make sure the rice doesn’t stick to the pan. Once the rice is fully cooked, drain any remaining water and re-add the meat mixture back to the pan. Cook it for a further 5 minutes mixing everything thoroughly over low heat.And that’s it! Your Paddadeaux Dirty Rice is now ready!