Rinse 2 cups of long-grain white rice thoroughly.
Cook the rice using 4 cups of chicken broth or water according to package instructions. Set aside.
In a food processor, blend chicken liver and ground pork for about 5 minutes until well combined.
Heat a large skillet over medium heat, add a drizzle of oil, and cook the meat mixture until well-browned and cooked through.
Finely chop the onion and mince the garlic.
In a separate skillet, melt 4 tablespoons of butter over medium heat.
Sauté onions until translucent, then add minced garlic and cook for another minute. Add optional bell peppers and celery if desired.
Combine the cooked meat and sautéed vegetables in a large saucepan or skillet.
Add the cooked rice to the mixture.
Stir in dry mustard, Old Bay seasoning, dried oregano, bay leaf, salt, and black pepper to taste.
Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally to meld flavors.
Discard the bay leaf.
Garnish with fresh parsley or green onions if desired.
Serve the Pappadeaux Dirty Rice as a main course or side dish.