Heat the bacon fat or olive oil in a Dutch oven or heavy-bottomed pan over medium-high heat.

Add ground beef and minced chicken livers. Cook until no pink remains, breaking up the meat as it cooks.

Stir in the diced onion, bell pepper, celery, and garlic. Add Worcestershire sauce, Tabasco, and Creole Kick seasoning. Cook until vegetables are softened, about 5 minutes.

Add the rice, chicken broth, and bay leaves. Stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until the rice is fully cooked and tender.

Remove from heat, discard the bay leaves, and let the rice rest covered for 10 minutes.

Fluff with a fork or transfer to a serving platter. Garnish with sliced green onions if desired.