Chicken Livers With Rice - cooking recipe

Ingredients

1 1/2 to 2 lb. chicken livers
1/4 c. vegetable oil
1 c. coarsely shredded carrots
1 c. coarsely chopped onion
1/2 c. chopped fresh parsley
1 clove garlic, minced
4 c. water
1 1/2 c. uncooked regular rice
2 Tbsp. chicken-flavored bouillon granules
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground turmeric
2 c. peeled, coarsely chopped tomatoes

Preparation

Saute chicken livers in oil in a Dutch oven 5 minutes or until brown.
Remove livers and drain on paper towels; reserve skillet drippings.
Cut livers into quarters; set aside.
Saute carrots, onion, parsley and garlic in reserved drippings until onion is tender.
Add chicken livers and next 6 ingredients; bring to a boil.
Cover, reduce heat and simmer 20 minutes or until rice is tender.
Stir in tomatoes and cook until thoroughly heated.
Yields 6 to 8 servings.