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Lake Charles Dirty Rice

['2 tablespoons canola oil', '4 ounces ground pork', '1/2 cup chicken livers (about 4 ounces), pureed', '1 1/2 teaspoons salt', '1/2 teaspoon ground black pepper', '1/2 teaspoon chili powder', '1 1/2 cups chicken broth', '1 small onion, finely chopped', '2 celery stalks, finely chopped', '2 garlic cloves, minced', '1 jalapeño pepper, stemmed, seeded, and finely chopped', '1 tablespoon dried oregano', '3 cups cooked rice', '1/2 bunch scallions (white and green parts), chopped', '2 tablespoons chopped parsley']

Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.

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