1 lb. chicken gizzards
1 lb. chicken livers
1/2 c. butter
1 1/2 onion, finely chopped
1/2 c. green pepper
2 garlic cloves, minced
2 tsp. salt
1 tsp. pepper
1/2 tsp. ground red pepper
3 c. hot cooked rice
1/2 c. chopped parsley

Chop chicken gizzards and livers very fine. Brown meat in butter in large skillet (or dutch oven pan). Add onion, celery, green pepper, garlic and seasonings. Mix ingredients well. Cover and cook over medium heat, stirring occasionally, until vegetables are tender.

Add rice, and parsley, mix lightly. Garnish with parsley, if desired. Serve immediately. Serves 8.