1/4 lb. chicken giblets, including livers
1/4 c. vegetable oil
1/2 lb. lean ground beef
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
1 med. onion
2 tsp. flour
1/2 to 2 tsp. cayenne pepper
2 tsp. paprika
1 1/2 tsp. dry oregano leaves
1 c. chicken broth
3 c. cold cooked white rice
2 green onions, thinly sliced

Trim and wash giblets. Finely chop of grind in a food processor. In 2 tablespoons oil brown giblets and ground beef until no longer pink, about 4 minutes. Using a slotted spoon transfer to a small bowl and set aside.

Pour remaining 2 tablespoons oil into a pan; add celery, bell pepper and onion and stir-fry until vegetables are soft, about 7 minutes. Sprinkle in flour; add paprika and oregano and cook until flour is browned for about 1 minute.