Rinse the rice under cold water 4–5 times until the water runs clear. Cook in a pot with 1 inch of water over the rice, simmer covered for 15–18 minutes. Fluff and set aside.

In a large skillet, heat oil over medium-high heat. Add sausage and chicken livers. Cook for 6–8 minutes, breaking apart meat, until browned and cooked through. Transfer to a plate.

In the same skillet, sauté onion, bell peppers, garlic, and jalapeño for 8–10 minutes until softened and slightly caramelized.

Dice the cooked chicken livers. Return all meat to the skillet.

Add the rice, Worcestershire sauce, bay leaves, thyme, black pepper, salt, paprika, cayenne, and green onions. Mix well.

Reduce heat to low and partially cover. Let simmer for 12–15 minutes, stirring occasionally. Discard bay leaves.

Serve hot, garnished with extra green onions.