eIn a large skillet, heat the oil over medium heat.

When hot, add the butter, onions, and bell peppers and sauté the vegetables until tender and lightly caramelized, 4 to 6 minutes.

Add the pork and cook, using the spoon to break the pork into small pieces, until it is well-browned, 3 to 4 minutes.

Add the liver purée, bay leaves, jalapeno, salt, coriander, cumin and cayenne and cook until the liver is cooked through and the spices are fragrant, 2 to 3 minutes.

Add the rice and beef stock and continue to cook, stirring, until well-combined and the rice is heated through, 2 to 3 minutes longer. Adjust the seasoning if necessary and add hot sauce to taste