Prepare the ingredients: Dice the onion, bell pepper, and celery. Mince the garlic and chicken liver. Chop the green onions. Rinse the rice under cool running water until mostly clear, then drain thoroughly. Combine the dry seasonings in a small bowl.
Brown the pork: Heat a 12-inch cast-iron skillet over medium-high heat. Add the ground pork and cook for 7–9 minutes, breaking it into small crumbles until browned and fully cooked. Remove excess grease if necessary, leaving approximately 1–2 tablespoons in the skillet.
Cook the chicken liver: Add the finely minced chicken liver and cook for 3–5 minutes, stirring frequently until fully cooked and incorporated into the pork. Ensure the liver reaches 165°F.
Sauté the vegetables: Reduce the heat to medium. Add the diced onion, bell pepper, and celery. Cook for 3-5 minutes until softened. Add the garlic and cook for another 30–45 seconds.
Season the meat: Add the prepared seasoning mixture and stir until everything is evenly coated. Cook for approximately 2 minutes.
Add the rice: Stir the rinsed and drained rice into the meat mixture. Cook for 1–2 minutes, stirring to coat the grains.
Add the broth: Pour in the low-sodium chicken broth, then add the butter and bay leaf. Stir gently, scraping any browned bits from the skillet. Bring to a gentle boil.
Simmer: Reduce the heat to low, cover tightly, and cook undisturbed for 20 minutes.
Rest: Turn off the heat and leave the skillet covered for an additional 15 minutes.
Finish: Remove the bay leaf, fluff the rice gently with a fork, and fold in the chopped green onions. Taste and adjust the seasoning if necessary. Serve warm.
