Step 1

Rinse rice well and transfer to a heavy-bottomed pot with a lid.

Step 2

Add beef broth and bring to a boil. Reduce heat to medium-low, cover, and let it cook for 18 minutes. Set aside.

Step 3

In a large, heavy sauté pan, sauté chopped bacon until cooked, about 4-5 minutes. Set aside.

Step 4

Then add 2 tablespoons of the oil or more oil to the bacon pan.

Step 5

Throw in the onions, thyme, bay leaf, and garlic, sauté for about 2-3 minutes.

Step 6

Add the chicken liver and ground beef, Creole seasoning, and cook, stirring, for about 5-7 minutes.

Step 7

Add bell peppers, celery, salt, and pepper. Cook, stirring, for 5 minutes. Pour in about 1 1/2 cup stock.

Step 8

Bring to a boil, then lower the heat and simmer for about 5 minutes.

Step 9

Finally, add the rice, mix thoroughly. Cook until the rice is heated through, about 5-7 minutes. If needed, add more stock, to prevent any burns. Do not overcook the rice. Remove from the heat and remove the bay leaf.

Step 10

Stir in the cooked bacon, and green onions. Garnish with parsley, if desired.

Step 11

Serve warm with pepper flakes for heat seekers and/or hot sauce. Enjoy!