Chicken livers with rice

Ingredients

For the livers

• 700 g chicken livers
• 2 tablespoons oil
• 1/2 teaspoon ground pepper
• 2 tablespoons soy sauce

For the rice

• 4 tablespoons oil
• 1 medium onion (150 g)
• 1 bell pepper (150 g)
• 300 g rice
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 500 ml water
• 15 g fresh parsley

Preparation

1. Trim the livers of membranes and fat, then pat them dry well with paper towels. Put them in a pan with 2 tablespoons oil, sprinkle with 1/2 teaspoon pepper and cook over low heat for about 30 minutes, turning them from time to time, until the liquid has evaporated and they are lightly browned. Everyone likes them done differently; I let them brown lightly, with no red center. 2. Turn off the heat, add 2 tablespoons soy sauce and cover the pan while you prepare the rice. 3. Peel and chop the onion and pepper. In a saucepan, sauté them in 4 tablespoons oil over low heat for 10 minutes, until softened. 4. Rinse the rice in cold water and drain it. Add it to the vegetables, then add 1 teaspoon salt and 1/2 teaspoon pepper. Stir continuously for 3 minutes, until the grains are coated in oil. 5. Pour in 500 ml cold water and simmer over low heat for 15 minutes, stirring from time to time and making sure it does not stick to the bottom of the pan. The rice is ready when the grains are soft. 6. Turn off the heat, sprinkle in the chopped parsley and stir.