4 chicken gizzards
water
2 chicken livers
2 tbsp. butter
1/2 lb. ground beef
1 medium onion, chopped
1 green or red bell pepper, chopped
2 stalks celery chopped
2 cloves garlic, minced or pressed
1/4 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. dried thyme
2 cups water
1 cup long rice, uncooked
4 green onions, chopped
1/2 cup parsley
additional red bell pepper, for garnish

In a small saucepan place chicken gizzards. Add water to cover. Bring to a boil, lower heat. Simmer 30 minutes or until tender.

In a Dutch oven or heavy pot, heat butter or oil add the chicken livers. Sauté until cooked. Remove and reserve.

Add ground beef, onions, peppers, celery and garlic to the pot. Sauté until the meat is no longer pink and veggies are tender.

Chop the gizzards and chicken livers till fine (you can do this in a food processor. Add to the pot with the meat and cayenne pepper, salt, thyme, 2 cups water and rice.

Stir to mix. Bring to a boil. Then lower heat. Simmer for 30 minutes until rice is cooked.

Add chopped onions and parsley. Let stand covered for 10 minutes before serving. Garnish with additional red bell pepper.

Submitted by: Peanut Patty