1 lb. chicken gizzards
1 lb. chicken livers
1 tsp. salt
3 tbsp. cooking oil
2 med. yellow onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 lg. green bell pepper, seeded and chopped
4 ribs celery, coarsely chopped
2 lbs. lean ground beef
2 c. uncooked long-grain rice
Salt and pepper to taste
4 green onions, chopped
1/4 c. chopped parsley

Heat the gizzards and livers, along with the salt, covered with water in a saucepan. Cover and lightly boil for 30 minutes.

In the meantime, chop all of the vegetables. Heat a large frying pan and add the oil and saute the onion, garlic, green pepper, and celery until tender. Remove from the pan. Add the ground meat to the frying pan and saute until browned. Drain the meat and discard the fat.

Remove the livers and gizzards, reserving the stock. Coarsely grind and add to browned meat along with the vegetables. Place all in a large pot and add 1/2 cup of the stock. Cover and simmer for 20 minutes. If more liquid is needed, add 1/2 cup beef bouillon.

Meanwhile, cook the rice. Add the cooked rice to the completed vegetables and meat and gently stir in the green onions and parsley. Taste for salt and pepper and serve.