1/4 lb. chicken livers
1 tbsp. butter
1 1/4 c. chicken broth
3/4 c. long grain rice
1 onion, chopped
1 carrot, sliced
1 green pepper, chopped
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. crushed red pepper

Place chicken livers in food processor; puree. In medium saucepan over medium-high heat, cook livers in butter 3 minutes, stirring frequently until browned and cooked through. Add remaining ingredients.

Bring to a boil; reduce heat, cover and simmer 15 minutes until rice is tender and liquid has been absorbed. Makes 4 servings.