Rice with chicken liver, celery and green pepper

Rice with chicken liver, celery and green pepper

Ingredients

• Long grain rice 1.5 cups
• Water 2 cups
• Chicken broth 2 cups
• Olive oil 3 tablespoons
• Chicken liver 100 g
• Minced pork 230 g
• Bacon3 slices 1/2 onions
• Celery stalk 2 pieces
• Green bell pepper 1/2 piece
• Cajun spices 1 tablespoon
• Green onions with onion 2 pieces

Directions

1. For 1.5 cups of rice, you need 3 cups of water - you pour 2 cups of water and 1 cup of broth. Cook the rice until tender, remove from heat and, without opening the lid, leave for 5 minutes. Then add a spoonful of olive oil and stir.
2. Meanwhile, in a deep saucepan, fry the finely chopped bacon in 1 tablespoon of olive oil until crispy. Add minced meat, increase heat and brown, stirring occasionally. Then add finely chopped celery, finely chopped peppers and finely chopped onions. Fry lightly over medium heat, stirring occasionally, and immediately add the chopped chicken liver (you can chop it very finely, or you can chop it in a food processor). Cook for a few more minutes.
3. Pour in the rest of the broth and evaporate slightly. Then add the cajun spices, turn up the heat and let almost all of the broth evaporate.
4. Then add rice, stir and remove from heat.
5. Stir in chopped green onions and serve.