Serves 8 to 10 

    1 cup uncooked long grain white rice

        2 1/2 cups chicken stock or chicken broth     

        1/2 stick of butter     

        4 ounces chicken livers*     

        4 ounces chicken gizzards*     

        4 ounces pork*     

        3/4 cup finely chopped onion     

        1/4 cup chopped celery     

        2 cloves chopped garlic     

        1/2 teaspoon each of -     

coarse ground black pepper

white pepper

cayenne pepper

Cook the rice in 2 cups of the chicken stock or broth (cook rice in the 

usual manner - about 20 minutes).  Reserve aside the other 1/2 cup of 

the stock or broth.  In a large frying pan that has a cover, fry the 

meat mixture in the butter until it loses its pink coloring.

Very IMPORTANT, especially when using pork and organ meats!

Add in the onion, celery, garlic, and peppers.

Sauté together about 4-5 minutes.  

Pour in the reserved stock and add the cooked rice.

Stir all ingredients together.

Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed.