Gizzards and Rice



This is a favorite of my family except for my husband! We have it when he is gone mostly, but he is a good sport when I do make it and he is home for dinner!


★★★★★ 3 votes

1 Hr
8 Hr 30 Min
Stove Top


  • 2 c
    raw parboiled rice or combination of this and basmati and wild rice
  • 1 stick
  • 1/4 c
    cream sherry
  • 1/4 c
    soy sauce
  • 3 1/2 c
    gizzard cooking water/broth/stock
  • 4 slice
    fresh ginger-chopped
  • 4 clove
  • 3/4 tsp
  • ·
    salt and pepper, depending on liquid used
  • 3-4 c
    chicken gizzards and hearts
  • 1 medium
  • 1 lb
    fresh mushrooms--sliced
  • 2 Tbsp
    chicken bouillion
  • 1/2 c
    chopped parsley or cilantro
  • 1/2 bunch
    green onions

How to Make Gizzards and Rice


  1. Place gizzards and hearts in slow cooker.
  2. Add broth, stock or water to cover. Here I had some stock left over so I used that in place of the bullion. I cooked this 8 hours on low.
  3. Drain and reserve cooking water. Set gizzards aside to cool.
  4. Heat butter in a 12' frying pan until bubbly. Add onion and garlic and cook until onion is soft..
  5. Add rice after onions are beginning to soften.
  6. Here I added some sweet red pepper for a little color.
  7. Add mushrooms and cook until they are getting soft.
  8. Mix Sherry, soy, cumin, ginger and water from gizzards to make 4 cups.
  9. Add to rice mixture, bring to a boil, cover and simmer.
  10. Chop gizzards with a knife or food processor.
  11. Add chopped meat to rice when rice is nearly done. Stir all together to warm up the gizzards.
  12. You may have to add more gizzard water or butter if the pan seems too dry. It's better if there is extra moisture.
  13. When all is tender, stir in chopped parsley and sliced green onion if desired.

Printable Recipe Card

About Gizzards and Rice

Course/Dish: Chicken Casseroles
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free Wheat Free
Other Tags: For Kids Heirloom

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