Brown the chopped onion, mushrooms and chicken livers in the butter. Add the long grain rice and the finely chopped red bell pepper and cook for 10 minutes, stirring continuously.
Add the chicken soup, stir properly and then simmer at a steady temperature on the stove until all the liquid is absorbed.
Season properly before serving. To refine the taste, you can add a little bit of Marsala. Serve with cheese.
With a mixed green leaf salad you can complete the stew.
Chicken liver ditto use more mushrooms and tomatoes.
Tip: the better the parmesan, the finer the flavor!
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