2 tsp. red pepper
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1 1/4 tsp. paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. dried oregano

1/2 lb. ground chicken gizzard 1/4 lb. ground pork 2 bay leaves 1/2 c. chopped onions 1/2 c. chopped green pepper 2 tsp. minced garlic 2 tbsp. unsalted butter 2 c. basic chicken stock 1/3 lb. ground chicken livers 1 c. uncooked rice

Combine seasoning mix ingredients in small bowl; set aside.

Place chicken fat, gizzards, pork and bay leaf in large skillet. Cook until browned. Stir in seasoning mix, then add onions, celery, bell pepper and garlic; stir thoroughly, scraping pan. Add butter, stir well.

Reduce heat. Cook about 8 minutes stirring constantly. Add stock, stir until mixture becomes loose. Stir in chicken liver and cook about 2 minutes. Add rice and stir thoroughly. Cover pan, turn heat to very low until rice is tender. Remove bay leaf. Serve.