2 tbsp. vegetable oil
1/2 lb. chicken gizzards, ground
1/4 lb. ground pork
2 bay leaves
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped green bell pepper
2 tsp. minced garlic
1 tsp. Tabasco sauce
2 c. chicken or pork stock (preferred) or water
1/3 lb. chicken livers, ground
3/4 c. uncooked rice (preferably converted)
1 1/2 tsp. black pepper
1 1/2 tsp. salt
1 1/4 tsp. sweet paprika
1 tsp. dry mustard
1 tsp. ground cumin
1/2 tsp. thyme
1/2 tsp. dried oregano leaves
2 tbsp. unsalted butter

Place oil, gizzards, pork and bay leaves in a large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in onion, celery, bell pepper, garlic, Tabasco, and seasonings; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (the mixture will probably stick a lot).

Add stock or water and stir until any mixture stick to the pan bottom comes loose, cook about 8 minutes over high heat, stirring once. Then stir in chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately.