First, wash and cut the vegetables—garlic, onion, tomato, and green bell pepper—into thin strips for the gizzard stew.

Cook the chicken gizzards with the julienned vegetables, salt, half the chicken bouillon packet, and pepper to taste in 2 cups of water for 20 minutes.

Next, sauté diced green bell pepper and onion with the rice until the rice turns a greenish color. Add enough water to cover, along with the remaining half packet of chicken bouillon and salt to taste.

For presentation, you can optionally garnish with tomato slices and herbs.