|Chicken broth||2 Cup (32 tbs)|
|Celery rib||1 Large, chopped|
|Converted white rice||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed through a press|
|Butter/Vegetable oil||3 Tablespoon|
|Ground pepper||To Taste|
|Chicken livers||1⁄3 Pound|
|Chicken gizzards||1⁄3 Pound|
|Green bell pepper||1|
|Onion||1 Medium, chopped|
1. Bring broth to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes.
2. While rice is cooking, coarsely chop chicken livers and gizzards by pulsing in a food processor. Heat I 1/2 tablespoons of butter or oil in a large frying pan. Add chopped livers and gizzards and cook over medium heat, stirring often, until browned, about 10 minutes. Add bell pepper, onion, celery, and garlic to frying pan along with remaining I 1/2 tablespoons butter or oil. Cook, stirring often, until vegetables are very tender, about 10 minutes.
3. Gently stir together rice and chicken liver mixture. Season with salt and pepper to taste. Serve hot, sprinkled with the scallion greens.