1 c. rice
1 lb. ground beef
1 lb. ground chicken livers
1 c. chopped onions
1/2 c. chopped green peppers
1/2 c. celery, diced
1 clove garlic, chopped
Salt, pepper & hot sauce to taste
Pinch of thyme
Sweet basil
1 bunch green onion tops (chopped fine)
1 tbsp. minced parsley

Cook rice separately, rinse and set aside. Boil chicken livers, grind or chop very fine. Saute ground meat until lightly brown, drain excess fat. Add onion, peppers, celery and garlic until tender.

In a large casserole dish mix all ingredients well using broth of chicken livers in mixture. Refrigerate until ready to use. To serve, heat in dish with foil or casserole lid on top.