1. Cook the rice in salted water until tender.
2. Clean and cut the chicken liver into large pieces.
3. Fry the onion in lard until golden.
4. Add the garlic and liver, cooking over high heat.
5. Season with marjoram and pepper.
6. Salt only at the end.
7. Serve with rice.
Tip: Avoid overcooking the liver to keep it tender.
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