- 2 (3 1/2-ounce) bags boil-in-bag brown rice (such as Uncle Ben’s)
- 6 ounces cleaned chicken livers
- 1 1/2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/2 teaspoon kosher salt
- 1/3 cup thinly sliced green onions
- calories 195
- fat 5.4 g
- satfat 2.3 g
- monofat 1.1 g
- polyfat 0.5 g
- protein 9 g
- carbohydrate 29 g
- fiber 2 g
- sugars 1 g
- Est. Added Sugars 0 g
- cholesterol 105 mg
- iron 3 mg
- sodium 227 mg
- calcium 23 mg
How to Make It
Cook rice according to package directions; drain.
While rice cooks, place chicken livers in a mini food processor; pulse until ground. Set aside.
Heat a large skillet over medium heat. Add butter; swirl until butter melts. Add onion, bell pepper, and celery; cook 5 minutes, stirring occasionally. Add thyme and garlic; cook 3 minutes, stirring occasionally. Push vegetable mixture to outside rim of pan. Add chicken livers to open center part of pan; cook 1 minute without stirring. Cook 3 minutes or until browned, stirring occasionally. Stir into vegetable mixture. Add paprika and pepper; cook 1 minute, stirring constantly. Add rice, stock, and salt; cook 2 minutes or until liquid is absorbed. Remove from heat; stir in green onions.
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