Step 1

In a large bowl, cover the rice with 2 to 3 inches of cold water. Stir the rice with your hand and drain. Repeat five or six times, until the water runs clear.

Step 2

Transfer the washed rice to a medium heavy bottomed pot. Add enough fresh cold water to cover the rice by about 1 inch. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 20 minutes. Do not overcook.

Step 3

In a large saute pan, heat the oil over medium high heat until shimmering. Add the livers and sausage and cook, stirring occasionally and breaking up the sausage with the back of a spoon, until the meat is no longer pink, 7 to 8 minutes.

Step 4

With a slotted spoon, transfer the livers and sausage to a small bowl.  Add the onion, green and red bell peppers, garlic and jalapeno to the pan, and cook over medium high heat until the vegetables are soft, Stirring occasionally until 10 minutes.

Step 5

Meanwhile chop the chicken livers into small dice. Return them to a saute pan, along with the sausage, worcestershire sauce, and the cooked rice. Stir until the rice is fully incorporated. Stir in the bay leaves, thyme, black pepper, salt, paprika, cayenne and green onions. Partially cover the pan, reduce the heat to low and cook until the flavors are well blended, about 15 minutes. S Remove bay leaves, discard and serve immediately.