1 (14 oz.) can beef broth
3/4 c. reg. rice
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. finely chopped onions
1/2 c. finely chopped celery
1 (3 oz.) can sliced mushrooms
1/2 c. finely chopped green pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cayenne
1 lb. chicken livers

In saucepan, combine beef broth and rice; bring to boiling. Cover and cook according to rice package directions. Meanwhile, in another saucepan, melt butter. Stir in flour. Cook and stir until golden brown. Stir in onion, celery, green pepper, garlic powder, salt, and cayenne. Cook until onion is tender. Coarsely chop chicken livers. Stir livers and undrained mushrooms into onion mixture. Cover; cook over low heat until livers are tender, 6 to 8 minutes, stirring often. Fold liver mixture into hot cooked rice. Makes 6 servings.