1 1/2 c. water
3/4 c. long-grain rice

In a small saucepan bring water and uncooked rice to boiling. Reduce heat. Cover and simmer about 20 minutes or until rice is done. Set rice aside. 4 oz. chicken gizzards 4 oz. ground pork

Cut chicken livers and gizzards into pieces. Use the coarse blade of a food grinder to grind livers and gizzards or finely chop meat. Set aside.

In a 2 quart saucepan cook pork over medium-high heat until meat loses its pink color. Add ground livers and gizzards. Cook until meat loses its pink color. 1/2 c. chopped onion 1/3 c. chopped green pepper 1/4 c. chopped celery 1 clove garlic, minced 1/2 tsp. salt 1/4 to 1/2 tsp. ground red pepper 1/4 to 1/2 tsp. ground black pepper

Stir in broth, onion, green pepper, celery, garlic, salt, red pepper and black pepper. Bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until gizzards are tender. Stir in rice and heat through. Makes 8 side-dish servings.