Beef Liver with Rice and Peas

Ingredients for the Liver

• 500 g beef liver, thinly sliced
• 2 garlic cloves, crushed
• 30 g wine
• 30 g water
• Salt
• Flour for coating the liver
• Olive oil

Instructions for the Liver

1. Sprinkle the liver with the crushed garlic and salt, then coat it with flour. Place it on a platter and set aside.
2. In a pan, heat 3 tablespoons of olive oil over medium-low heat.
3. Once the oil is hot, add the liver and sauté for about 3 minutes on each side until browned. Deglaze with the wine and water.
4. Continue frying for about 3-4 minutes until the alcohol evaporates and only the oil remains. Remove from heat.

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Ingredients for the Rice

• 250 g long-grain rice
• 100 g peas
• 550 g water
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 bell pepper, finely chopped
• Salt
• Paprika
• Olive oil

Instructions for the Rice

1. In a low pot, heat a little olive oil and sauté the onion, bell pepper, and carrot.
2. Add the rice, salt, water, peas, and paprika. Let it cook for about 20 minutes or until the rice reaches your preferred doneness.

Enjoy this nutritious and delicious meal, bringing together tender liver and fragrant rice with veggies for a balanced, flavorful plate!