1 (8 oz.) pkg. chicken livers, thawed & chopped
1/2 c. chopped green pepper
1/2 c. chopped celery
1 lg. clove garlic, minced
1/4 c. butter
1 pouch onion soup mix
2 c. water
1/2 tsp. hot pepper sauce
1 c. reg. rice, uncooked

In 10 inch skillet over medium-high heat, cook livers, green pepper, celery, and garlic in butter until vegetables are tender, stirring often.

Stir soup mix, water and hot pepper sauce into skillet. Heat to boiling. Stir in rice.

Reduce heat to low. Cover; simmer 20 minutes or until rice is tender.