2 chicken livers
6 gizzards
1/2 c. chicken fat
1/2 lb. ground meat
1 lg. chopped onion
1 bell pepper, chopped
3 sticks celery
2 cloves garlic, minced
1/4 tsp. red pepper
2 tsp. salt
1/2 tsp. thyme
2 bay leaves
2 c. water
2 c. rice
4 green onions, chopped
1/4 c. chopped parsley

Boil livers and gizzards until done. Saute meat in oil breaking into small pieces until brown. Add onion, bell pepper, celery to meat and cook until transparent but not brown. Put chopped livers and gizzards through blender. Add to meat mixture with seasonings and 2 cups water. Simmer 30 minutes. Remove bay leaves. Boil rice as usual. When done, mix dressing. Add chopped green onions and parsley. Leave 10 minutes before serving. (Freezes well.)