1 (14 oz.) can beef broth
3/4 c. rice
3 tbsp. butter
3 tbsp. flour
1 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cayenne
1 lb. chicken livers
1 (3 oz.) can mushrooms

In pan combine broth and rice. Bring to boiling, cover and cook according to directions.

Meanwhile in another pan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green peppers, garlic powder, salt and cayenne. Cook until onion is tender.

Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover. Cook until livers are tender, 8 minutes, stirring often. Fold liver mixture into hot cooked rice. 6 servings.