1 lb. chicken livers
4 c. water divided use
1 1/2 c. raw rice
1/2 tsp. instant minced garlic
1/4 tsp. cayenne pepper
6 green onions, thinly sliced
1 med. green bell pepper, chopped
4 tbsp. butter
1 c. beef broth
Salt and pepper to taste

Place livers and one cup water in a 4 cup glass measure. Cover with plastic wrap. Microwave or steam until livers lose pink color. Drain and set aside. Use remaining 3 cups of water into a 3 quart round casserole. Cover and microwave on high 6 minutes or until boiling. Stir in rice, garlic and cayenne pepper (recover). Microwave on high 4 minutes. Then microwave on 30% medium low 13 to 15 minutes fluff and set aside. Chop livers add to rice. In same glass measuring put onions, bell peppers and butter. Microwave on high 2 to 3 minutes. Add to rice along with broth. Add salt and pepper to taste. Use as stuffing or side dish. Yield 2 quarts.