Rice with chiken giblets

One pound (1\2 kg) of chicken giblets are got from hen house or from sellers of foast meat, they are neetly peelled, well- washed, cut into small equal pieces and spiced with salt and pepper. Oil is heated over a brisk fire in a pot, and the giblets are fried there for some minutes with the chopped onion. The tomato purée, the chilli sauce and the ground pepper are then added (ground pepper can be replaced with a touch of saffron). After that the mixture is covered with water simmired under cover, stirred from time to time and the vapour is compensated each time when necessry. Meanwhile, the rice is cooked in water with salt, refreshed then under the faucet water, strained in a colander and put after that in a circle from in a serving plate. As the giblets are ready, salt is adjusted, and the pot is removed from fire. Rice is sprinkled with sauce, giblets are placed in the middle of the circle form, and the dish is served hot.