1/2 cup oil
3 tablespoons flour
1 cup finely chopped onions
1-1/2 lb. finely chopped chicken livers
1/2 cup chopped celery
1/2 cup finely chopped parsley
1 cup chopped green onions

1/2 cup chopped green pepper
1 teaspoon. minced garlic
Salt to taste
Pepper to taste
1/8 teaspoon cayenne pepper
4-1/2 cups stock
2 cups long-grain rice

In a Dutch oven make a brown roux with oil and flour. Add white onions, and stir until brown. Add chicken livers, celery, parsley, green onions, green pepper, garlic and stir. Add salt, pepper, and cayenne. Cook for 5 minutes over medium heat; then add 1/2 cup stock and cook an additional 15 minutes. Skim excess oil from top of mixture and remove from heat. In a separate pan cook 2 cups rice in 4 cups stock until fluffy. Fold rice into vegetable mixture and correct seasoning. To serve, warm in 350 degree oven for 20 minutes.