|Olive oil||15 Milliliter (15 Milliliter)|
|Garlic||2 Clove (10 gm), finley sliced|
|Oregano||1⁄2 Teaspoon (2 Milliliter)|
|Canned tomatoes||28 Ounce, ground (796 Milliliter)|
|Chopped parsley||30 Milliliter (30 Milliliter)|
|Grated parmesan cheese||30 Milliliter (30 Milliliter)|
|Steamed rice||1 Cup (16 tbs)|
– In a cast iron skillet, heat oil over high heat.
– Saute giblets, reduce heat to medium, season with salt and pepper. Stir giblets to cook evenly. Let simmer for 5 to 8 minutes.
– Add garlic and oregano.
– Pour ground tomatoes and their juice over giblets and let simmer for 30 minutes or until juice has completely evaporated.
– Sprinkle with parsley and Parmesan, then adjust seasoning.