GWJamaica Cook Book

Ingredients

2/3 cup uncooked whit rice
2-1/2 cups water
1/2 tsp salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tbsp all-purpose flour
1 tsp salt
1/4 tsp freshly ground black pepper

Preparation

Wash rice in 3 changes of hot tap water; drain. Place in a 2-quart saucepan. Add water and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to low. Simmer 35 to 40 minutes or until rice is tender but not mushy. Drain off any excess water. In a large heavy skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5 minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve. Remove onto a warm serving platter if you need to use same skillet for cooking chicken livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken livers on all sides with flour. Add to hot butter. Cook quickly until browned but not overdone. Sprinkle with salt and black pepper. Serve hot chicken livers over white-rice mixture.

Makes 6 main-dish servings or 8 to 12 first-course servings.