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2 ounces chicken livers, trimmed
1 1/2 cups water
2 ounces chicken gizzards
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 1/2 teaspoons minced garlic
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne, or to taste
6 cups cooked rice
1 cup minced scallion

In saucepan combine livers, water and gizzards. Bring to boil and
simmer 15 minutes or until livers are no longer pink within. Drain
livers and gizzards in colander set over a bowl, reserving cooking
liquid. Chop livers and gizzards.
In large skillet cook ground beef over moderate heat, stirring it and
breaking up lumps, until it is browned. Add onion, celery, bell pepper
and garlic. Cook mixture, stirring, until vegetables are softened. Add
salt, black pepper, cayenne, and reserved cooking liquid. Simmer
mixture, stirring, until liquid is reduced to about 3/4 cup.
In a kettle heat rice over low heat, stirring. Stir in the beef mixture,
chopped livers and gizzards, and scallions. Serves 6 to 8.

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