Chicken Livers With Rice

• 1 1/2 to 2 lb. chicken livers
• 1/4 c. vegetable oil
• 1 c. coarsely shredded carrots
• 1 c. coarsely chopped onion
• 1/2 c. chopped fresh parsley
• 1 clove garlic, minced
• 4 c. water
• 1 1/2 c. uncooked regular rice
• 2 Tbsp. chicken-flavored bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. ground turmeric
• 2 c. peeled, coarsely chopped tomatoes

1. Saute chicken livers in oil in a Dutch oven 5 minutes or until brown.
2. Remove livers and drain on paper towels; reserve skillet drippings.
3. Cut livers into quarters; set aside.
4. Saute carrots, onion, parsley and garlic in reserved drippings until onion is tender.
5. Add chicken livers and next 6 ingredients; bring to a boil.
6. Cover, reduce heat and simmer 20 minutes or until rice is tender.
7. Stir in tomatoes and cook until thoroughly heated.
8. Yields 6 to 8 servings.

chicken livers, vegetable oil, carrots, onion, parsley, clove garlic, water, regular rice, chickenflavored bouillon granules, salt, pepper, ground turmeric, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330459 (may not work)