Directions:
- Cook the bacon in a large saucepan over medium heat, stirring often, until crisp and brown, about 5 minutes. Remove bacon and drain on paper towels. set aside.
- Add the onion, bell pepper, celery, and garlic to the pan. Cook stirring often until softened, about 5 minutes. Add the flour and stir for 1 minute. Stir in the chicken liver puree and cook, stirring often until the puree loses its red look and is semi solid. About three minutes.
- Add the water, salt, poultry seasoning, thyme and black and cayenne peppers. Bring to a boil. Stir in the rice and return to the boil. Reduce the heat to medium low, cover, and cook until the rice is tender and the liquid has been absorbed, about twenty minutes. Place finished rice on serving platter and crumble bacon on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.52 Kcal (802 kJ) | ||
| Calories from fat | 117.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 20% | |
|---|---|---|---|
| Cholesterol | 230.89mg | 77% | |
| Sodium | 466.05mg | 19% | |
| Potassium | 146.74mg | 3% | |
| Total Carbs | 8.2g | 3% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 11.5mg | 64% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.7 Kcal (426 kJ) | ||
| Calories from fat | 62.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 20% | |
|---|---|---|---|
| Cholesterol | 122.6mg | 77% | |
| Sodium | 247.47mg | 19% | |
| Potassium | 77.92mg | 3% | |
| Total Carbs | 4.36g | 3% | |
| Sugars | 0.68g | 5% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 5.14g | 19% | |
| Vitamin C | 11.7mg | 37% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 6.1mg | 64% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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