Gizzards And Rice

• 1 pound chicken gizzards
• 1 cup instant brown rice
• 1 tablespoon vegetable oil
• 1 red onion, diced
• 1 clove garlic, minced
• 8 fresh mushrooms, chopped
• 1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
• 1 (1 ounce) envelope dry onion soup mix
• 1 (14.5 ounce) can diced tomatoes, drained
• salt and pepper to taste

1. Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
2. Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

chicken gizzards, instant brown rice, vegetable oil, red onion, clove garlic, mushrooms, chicken broth, onion soup, tomatoes, salt

Taken from www.allrecipes.com/recipe/49312/gizzards-and-rice/ (may not work)