Bring 3 cups water to a boil in a saucepan. Stir in rice, 1 teaspoon salt and butter. cover, reduce heat to low and cook 15 to 17 minutes, until water is absorbed. Set aside. Heat oil in a cast-iron skillet over medium-high heat. Add onions and garlic; reduce heat to medium. cook, stirring occasionally until brown, about 10 minutes. Add chicken livers. Cook, stirring, 5 minutes. Add rice and all remaining ingredients. Cook, tossing and stirring, until hot, about 2 to 3 minutes. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine