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Spicy liver rice

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Ingredients for 4 servings:

  • 150 g rice
  • 100 g bacon, streaky
  • 2 onions
  • 500 g liver(s), pork
  • 1 jar tomato peppers
  • 3 thick gherkins
  • 2 tbsp oil
  • 2 tbsp flour
  • 1 tbsp paprika powder, sweet
  • 1 tbsp butter
  • some parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Liver with a difference, made quickly

Cook the rice according to the instructions. While the rice is cooking, dice the bacon and peeled onions, and slice the liver, tomatoes, peppers, and cucumbers. Fry the bacon and onions in a pan with the oil until golden brown. Coat the liver in flour and season with salt and pepper, if desired. Fry for about 5 minutes. Add the paprika. Add the rice, tomatoes, peppers, and cucumbers, and mix well. Melt the butter in the pan. Garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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