1/2 c. butter
3 slices of bacon
2 tbsp. olive oil
3 lg. peeled onions, diced
8 chicken livers, chopped into small pieces)
1 lg. can chopped mushrooms
1 tsp. salt
1/2 tsp. black pepper
5 c. uncooked rice
10 c. boiling chicken broth
1/2 tsp. ground saffron or Mexican safflower

Place butter, olive oil and bacon in a small skillet. Heat until bacon starts to brown then into small bits. Add onions and cook until onions are medium brown. Add chopped livers, salt and pepper and stir. Brown for 5 minutes. Add rice, stir well and cook for two minutes. Add the boiling broth and saffron. Stir well, cover and simmer for 25 mintues. Test for doneness. If the rice seems too dry, add a little more broth.