Spicy rice porridge with sausage and chicken liver

Wash the meat and cut it into small pieces.

Cut the sausage into cubes.

Peel, wash, and chop the onion.

Wash and slice the tomatoes.

Wash the liver, dry it, and chop it finely.

Wash the sweet pepper, bake it in the oven, remove the skin, take out the stems with seeds, and cut into strips.

Heat the clarified butter in a deep skillet, lightly fry the meat with sausage and half an onion in it, add the liver and fry for another 3 minutes.

Place tomatoes in a pan, pour in 250 ml of broth, and simmer for 15 minutes.

Rinse the rice and sauté it in a pot with the remaining onion in heated vegetable oil until translucent.

Pour the remaining broth into the pot and cook the rice for 20 minutes.

Preheat the oven to 200 degrees.

Mix rice with peas, stewed meat mixture, sweet pepper, and saffron, season with salt and pepper, place in a clay pot and bake in the oven for 10 minutes.