Ingredients

• 3 Cups Chicken Stock
• 1/2 Onion -- sliced
• 1/2 Cup Celery -- chopped
• 1 Clove Garlic -- minced
• 1/2 Pound Chicken Livers
• Giblets Reserved From Roasting Chicken
• 1 Tablespoon Butter
• 1/2 Tablespoon Oil
• 1/2 Onion -- chopped
• 1/2 Large Bell Peppers -- chopped
• 1 Celery Stalk -- chopped
• 1 Cup Long-Grain Brown Rice
• Salt
• Black Pepper
• Cayenne Pepper
• 1/4 Cup Fresh Parsley -- chopped

Directions

1. Bring stock to a boil with onion, celery and garlic. Add giblets and livers, lower heat, and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve.
2. Melt butter with oil. Saute onion, celery, and bell pepper for five minutes. Add rice and sauté two minutes more, stirring constantly. Add 2-1/4 cups reserved stock, bring to a boil, cover, lower heat, and simmer until rice is almost done, 30-40 minutes. Season with salt, black pepper, and cayenne to taste. Add reserved livers and giblets andvcontinue cooking until rice is done. Garnish with chopped parsley.