1 cup uncooked long grain white rice
2 1/2 cups chicken stock or chicken broth
1/2 stick of butter
6 ounces chicken gizzards
6 ounces chicken livers
6 ounces pork
3/4 cup finely chopped onion
1/4 cup chopped celery
2 cloves chopped garlic
1/2 teaspoon coarse ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper, or more to taste
Cook the rice in 2 cups of the chicken stock or broth . Reserve aside the other 1/2 cup of the stock or broth. Chop or grind gizzards, liver and pork and place in a large frying pan that has a cover, fry the meat mixture in the butter until it loses its pink coloring. Add in the onion, celery, garlic, and peppers. Saut� together about 4 to 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 to 10 minutes , until liquid is absorbed.
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