Rice with chicken liver and peppers

Ingredients for 4 servings:

• 300 g long grain rice
• 600 ml salt water
• 1 onion(s)
• 3 garlic cloves
• 2 bell peppers, red and green
• 2 spring onions
• 150 g chicken liver(s)
• 4 tbsp oil
• 100 g minced meat, mixed
• ½ tsp cumin powder
• Salt and pepper from the mill
• Cayenne pepper
• 1 tsp. clove powder
• 125 ml chicken broth
• 2 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the rice in 600 ml of salted water for about 20 minutes. Then drain in a sieve and let it drain. Peel and chop the onion and garlic. Clean, rinse, and finely dice the bell peppers and spring onions. Rinse the chicken liver, pat dry, and cut into small pieces. Sauté the onions, garlic, bell peppers, and spring onions in the oil for about 5 minutes. Add the liver and minced meat, stirring until the minced meat is browned. Now fold in the spices and rice. Pour in the chicken stock and cook over low heat for about 2 minutes, stirring constantly. Serve on 3 plates and sprinkle with parsley.