• Fast
• Healthy

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 1 pound chicken livers, trimmed
3. Kosher salt and freshly ground pepper
4. 1 large red onion, finely chopped
5. 1 red bell pepper, finely chopped
6. 2 garlic cloves, minced
7. 1 1/2 cups long-grain white rice
8. One 15-ounce can black-eyed peas, drained and rinsed, or one 10-ounce box frozen black-eyed peas, thawed
9. 2 3/4 cups chicken stock or low-sodium broth
10. 4 thyme sprigs
11. 2 tablespoons finely chopped flat-leaf parsley
12. Hot sauce, for serving

Directions

1. In a large saucepan, heat the olive oil until shimmering. Add the chicken livers, season with salt and pepper and sauté over high heat, turning once, until nearly cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken livers to a plate and let cool slightly. Chop the livers into 1/2-inch pieces.
2. Add the onion and bell pepper to the saucepan and cook over high heat, stirring until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and stir for 1 minute, until coated. Add the peas, stock, thyme and 11/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the stock is absorbed, about 18 minutes.
3. Discard the thyme sprigs. Fluff the rice with a fork. Stir in the chicken livers and parsley, cover and let stand for 5 minutes. Transfer the rice to a bowl, fluff with a fork and serve with hot sauce.