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| 1 1/2 Tasse | Long grain rice |
| 2 1/2 Teelöffel | salt |
| 1 Esslöffel | butter unsalted |
| 3 Esslöffel | vegetable oil |
| 1 mittel | red onion finely chopped |
| 2 | Cloves garlic peeled, chopped |
| 1/2 x ca. 450 g | Chicken livers; cleaned and chopped |
| 2 | Whole scallions; trimmed and chopped |
| 2 | Stalks celery chopped |
| 1/4 Tasse | green bell pepper finely chopped |
| 1/2 Tasse | red bell pepper finely chopped |
| 2 Esslöffel | Parsley; flat leaf, chopped |
| 2 Esslöffel | oregano fresh, chopped |
| 1 | Whole jalapeno pepper; finely chopped |
| 1/2 Teelöffel | pepper ground |
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Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt and butter. Cover, reduce heat to low and cook 15 to 17 minutes, until water is absorbed. Set aside. Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. Cook, stirring occasionally until brown, about 10 minutes. Add chicken livers. Cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, about 2 to 3 minutes.
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