This was a big hit at the party - some people thought it was tabouli - nope, just a combo of wild, texmati white, brown and red rice with an equal amount of brown jasmine rice, for good measure! Add the gizzards, livers and hearts and you've got a real cajun treat!

Ingredients
Yield: "Scads"
21 oz jar	"Royal Blend" Texmati wild, white, brown and red rice mix
5 cups	Brown Jasime Rice
10-1/2 cups	Chicken Broth (Homemade or Low Sodium Canned)
2 cups	Shredded Chicken
1 cup	Chicken gizzards, hearts and livers
1 cup	chopped Italian Flat Parsley
2 cups	Chopped Scallions
2 cups	minced Fresh Pasilla Chiles
2 cups	diced Red Bell Peppers
3 Tbsp	Olive oil
1 tsp	freeze-dried Roasted Garlic
1 cup	Beer (hoppy beer really good here)
	Salt and Pepper to taste

Cook the "texmati" rice as per the directions on the jar, using chicken broth instead of water.

Cook the brown jasmine rice with the remaining chicken broth - about 1 1/2 cups broth for each cup of raw rice.

When both rices are cooled combine them in a big bowl and toss well.

In a small saucepan over medium/high flame heat the oil and add the gizzards, livers and hearts - stir well to coat.

Add about 1/2 cup each of the parsley, scallions and pasilla chiles and stir well.

Cook until the veggies are limp, about 2 to 3 minutes - DO NOT OVERCOOK! Add the cooked gizzards to the rice mixture and toss along with the remaining parsley, scallions, chiles, red peppers, and beer.

Season with salt and pepper and taste - adjust for seasonings.

This dish is best served at room temperature or warmed slightly. Makes scads!