Spanish rice dish

Ingredients for 4 servings:

• 2 cup(s) rice (long grain rice)
• 2 onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• 1 can of tomatoes, peeled
• ½ liter chicken broth
• salt and pepper
• 500 g chicken liver(s), frozen
• 500 g beans, green, fresh or frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop an onion and fry it with the crushed garlic in 1 tablespoon of oil. Drain the tomatoes in a sieve, collect the juice in a measuring jug, and fill with chicken stock to a total of 3/4 l. Add the rice to the pot with the onion and garlic and pour in the liquid. Sprinkle in 1 teaspoon of salt, stir, and simmer tightly covered over low heat for 18-20 minutes. Meanwhile, thinly slice the second onion and fry it quickly with the thawed chicken liver in 1 tablespoon of oil, seasoning with salt and pepper to taste. Add the drained tomatoes and sauté everything for 6-8 minutes. Cook the green beans in lightly salted water for about 20 minutes, then strain. Serve the rice with the beans and top with the liver mixture. Serve very hot with lettuce.