Step 1

Process chicken livers in a food processor until very smooth, about 45 seconds. Heat canola oil in a large skillet over medium-high; add ground pork and chicken liver puree, and cook, stirring to combine, until browned, about 4 minutes. Stir in salt and Old Bay. Add 1/4 cup of the chicken stock; stir and scrape bottom of skillet to loosen any browned bits. Continue to cook, stirring occasionally, until all liquid has evaporated, and some browned bits are again accumulating on bottom of skillet, 5 to 6 minutes. Add onion, celery, bell pepper, jalapeño, and garlic; cook, stirring often, until vegetables are softened, about 6 minutes.

Step 2

Crumble rice, making sure to separate the grains as much as possible. Add rice, scallions, parsley, and remaining 1 1/4 cups stock to skillet; stir to combine all ingredients. Cook, stirring often, until most of the chicken stock has evaporated and mixture is heated through, 3 to 4 minutes.