1/2 c. chopped onion
1/4 c. shortening
2 tsp. paprika
1 c. rice, brown is good
2 c. water
Salt and pepper to taste
1 lb. chicken giblets

Saute onion in hot shortening until soft, add paprika and giblets. Stir to cover giblets, cover and cook over a low heat for about 1/2 hour, then add water, salt, and pepper.

Continue to cook another 1 hour. There should be left about 2 cups of juice. If not, put in more water, not put in the rice and stir. Cover and cook slow so there is enough water for the rice to cook in but not runny like soup.