
A high-performance take on a Louisiana classic, featuring the 'Holy Trinity' of vegetables, lean proteins, and aromatic long-grain rice.
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Rinse the rice under cold water until the water runs clear. Combine rice and chicken broth in a pot, bring to a boil, then cover and simmer on low for 15-18 minutes until tender. Fluff with a fork and set aside.
Rinsing removes excess starch for fluffier grains.
While rice cooks, dice the onion, bell pepper, and celery (the Holy Trinity). Minced the garlic and finely chop the chicken livers until they are almost a paste.
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