Well, to help a malnourished ex-colonial :cheesy: heres my input.

1K chicken livers
1 standard tin chopped tomatoes
2 mid to large onions
2 tablespoons tomatoe puree
8 oz rice
Olive oil
Garlic cloves or minced

serves 4.

put 1 1/2 pints of water into a 2 pint pot, put on to boil.
Peel and coursely chop onions, cover and fry gently in olive oil until browned.
Cut chicken livers into small cubes and add to onions when they are ready. Stir in and keep frying until livers are seared.
Add garlic to taste.
Add chopped tomatoes (take out of tin first), add tomatoe puree.
leave simmering slowly, stir regularly.
when water boils add rice bring back to the boil and then simmer until rice has just softened.
put on kettle to boil 2 pints of water.

When rice is ready and kettle is boiling. drain rice into collander, then rince with boiling water from kettle. serve rice onto plates forming a ring aroung the edge of the plate.

Serve cicken livers sauce into centre of rice.

eat.