How to make
Wash and soak the rice in water for half an hour ahead of time, then drain it. Preheat the oven to 430°F (220 °C). Cut the vegetables into small pieces and fry them in hot oil, starting with the onions and carrots, then adding the peppers and tomatoes.
Once softened, add the rice and fry everything together for about 5 minutes. Start putting in the cleaned chicken livers 1 by 1 and stir gently. Pour everything into a greased tray, season with salt, black pepper and paprika to taste and pour the hot broth over them.
Put to boil until the rice swells.
