2 tsp. chicken or vegetable fat
1/2 lb. chicken gizzards, ground
2 bay leaves
1 tsp. dry mustard
1/2 c. finely chopped onions
2 tsp. minced garlic
2 c. basic chicken or pork stock
1/3 lb. chicken livers, ground
1/2 c. celery
1/4 lb. ground pork
2 tbsp. poultry seasoning
1 tsp. ground cumin
1/2 c. chopped green peppers
2 tbsp. unsalted butter
3/4 c. uncooked rice

Place chicken fat, gizzards, pork and bay leaves in a large heavy skillet over high heat and stir well. Thoroughly brown meat. Add poultry seasoning, mustard and cumin, then add onions, celery, bell peppers and garlic; stir thoroughly. Add butter and stir until melted. Cook about 4 to 5 minutes, stirring constantly, be sure to scrape the bottom well.

Add rice and cook about 3 to 4 minutes, continuing to stir constantly. Add the stock and stir until any mixture sticking to bottom of pan comes loose; cook about 4 minutes over high heat, then stir in chicken livers, cover pan and turn heat to very low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Makes 6 side-dish servings.