Features extra cayenne and crushed red pepper with a touch of tomato paste.
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In a large heavy-bottomed pot or Dutch oven, brown the ground pork and finely chopped chicken livers over medium-high heat until no pink remains.
Add the onion, bell pepper, and celery (the Holy Trinity) to the meat and sauté until the vegetables are softened, about 6-8 minutes.
Stir in the minced garlic, tomato paste, cayenne pepper, and crushed red pepper flakes, cooking for 2 minutes until the paste darkens slightly.
Add the dry rice to the pot and stir constantly for 3 minutes to toast the grains and coat them in the rendered fat and spices.
Pour in the chicken broth and bring the mixture to a rolling boil, scraping the bottom of the pot to release any browned bits.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 18-20 minutes.
Remove from heat and let the pot sit covered for 5 minutes before fluffing the rice with a fork to incorporate the meat and vegetables evenly.
Garnish with fresh parsley and additional red pepper flakes if desired before serving hot.
