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["Put 2 tablespoons of oil in a heavy pot with lid. Add ground meats** and cook, stirring until all meat is browned (6-10 minutes).", "Add remaining tablespoon of oil, and all vegetables. If you want a bit more spice, use a tablespoon of Habby Flakes (they're small).", "Add the stock and bay leaves, scraping the bottom of the pan to loosen any browned on bits.", "Bring to a boil, then lower heat, cover the pot and simmer on low heat for 30 minutes.", "Remove from heat and remove the bay leaves. Add in the rice*** and stir thoroughly. Cook until the rice is heated through.", "Stir in the parsley. May salt and pepper to taste.", "**NOTE - I don't, but if you are using the livers & gizzards, grind or finely chop them using a food processor (also chop the vegetables very finely). Here is a ""how-to"" for the meat:", "Step 1 Put the metal chopping blade in the food processor.", "Step 2 Place the meat in the food processor.", "Step 3 Pulse the meat in 1 or 2 second bursts until it is chopped but not pureed! You might have to do it in batches. Don't chop it too much at a time.", "***NOTE - The more rice you add, the drier and ""whiter"" the resulting dressing will be. Adding the right amount of rice will result in a dressing that is moist with the rice appearing very brown (""dirty"").", "Link for Habby Flakes (dried chopped habanero peppers) is www.habbyflakes.com"]
