Spanish rice with chicken livers

Ingredients

• 2 onions
• 2 green bell peppers
• 6 tablespoons of oil
• 250 g of rice
• 2 to 3 tomato blackberries
• 2 cubes of chicken stock
• 500 ml of water (for the broth)
• 250 g of chicken livers
• One bunch of parsley
• pepper
• salt

Chop the onions into slices and the bell peppers into long strips, then sauté them together for about 2 minutes in 3 tablespoons of oil.

Add the rinsed rice and spread it in the center of the saucepan. Arrange the peeled and sliced tomatoes around it, in a circular pattern.

Pour, approximately 500 ml of pre-made chicken stock, then let it simmer gently for about 15 minutes.

While this is happening, brown the livers in the remaining oil, then place them in the center of the rice.

Salt, pepper, and sprinkle with chopped parsley.

Serve with a fresh salad.