Summary

Ingredients

• 150 g rice, lon rain rice
• 1 large onion (s)
• 0.38 liters meat broth, hot (from cubes)
• 200 g tomato (s)
• 400 g liver (s), (beef, veal and chicken liver)
• 60 g flour
• 1 teaspoon paprika powder, noble sweet
• salt and pepper
• Fry oil, for rice and liver
• Parmesan, grated

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Instructions

1. Fry the chopped onion in hot oil until translucent, add the rice, briefly toast it, pour the meat stock and simmer for about 25 minutes over a low heat, mix in the chopped tomatoes 10 minutes before the end of the cooking time.
2. Cut the liver into cubes (2cm), mix the flour with salt, turn the liver in it, heat the oil, fry the liver in it for about 6 minutes until crispy, mix the liver with the rice and season everything with paprika, salt and pepper, thickly with it before serving Sprinkle with grated parmesan - a tomato or green salad goes best with it.
3. I personally prefer chicken liver, but that is a matter of taste, any type of liver is suitable.