• In a large skillet, heat the oil over high heat. Once hot, add the pork and chicken livers and cook, stirring, until browned.
• Add salt, pepper, and chili powder and stir often, but not constantly: The idea is to get the meat to stick to the pan and get a little crusty.
• Add 1/4 cup of the chicken stock and simmer until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again.
• Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the veggies are nicely browned and crusty and beginning to stick to the pan.
• Add the rice (recipe below), the remaining 1 1/4 cups broth, the scallions, and parsley.  Stir until the liquid is absorbed and the rice I heated through. 

How to Make Perfectly Steamed Rice

• Combine the rice, water, bay leaves, and salt in a medium pan and bring to a boil over medium-high heat.
• Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.
• Remove from the heat, and keep covered for an additional 5 minutes.
• Remove the lid, cool for a few minutes, and then fluff the rice with a fork.