1 tsp. paprika
1/4 c. cooking oil
2 lb. gizzards
1 1/2 lb. pork steak
1 1/2 c. diced green pepper
1 c. chopped onions
1 c. diced celery
2 tbsp. basil
1 tbsp. salt
1 1/2 tsp. black pepper
1 1/2 tbsp. garlic powder
1/2 c. chopped parsley
3 lb. rice
1 1/2 tsp. rosemary

Wash gizzards and pork chops. Pat dry with paper towel. Season with salt, pepper, garlic powder and powder and paprika. In a large skillet heat oil until very hot. Brown pork chops on both sides. Remove from skillet and cook gizzards until slightly brown. Return pork chops to skillet. Reduce heat and add the onion, green pepper, celery, rosemary and basil. Cook until onions are browned just a little. Add 3/4 cups water, cover and simmer 1 hour. Remove from heat and cool. Meanwhile cook rice according to package directions, set aside.

Grind gizzards and pork chops and return to gravy mixture and add parsley. In a large pot mix rice and meat a little at a time until all rice has been mixed in. on low heat, heat through. Makes about 10 generous servings.