2 chicken livers
6 gizzards
1/2 c. chicken fat or oil
1/2 lb. ground meat
1 lg. onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1/4 tsp. red pepper
1 to 2 tsp. salt
2 bay leaves
1/2 tsp. thyme
2 c. water
2 c. uncooked rice
4 green onions, chopped
1/4 c. parsley, chopped

Boil chicken livers and gizzards until done. Saute ground meat in oil, breaking into small pieces, until brown. Add onion, bell pepper and celery to meat. Cook until vegetables are transparent but not brown. Put chopped chicken livers and gizzards through the blender. Add to the meat mixture with the seasonings and 2 cups of water.

Simmer for 30 minutes, remove the bay leaves and set aside. Boil rice as usual and when done, mix with the heated dressing. Add chopped green onions and parsley. Remove from heat for 10 minutes before serving. This freezes well.