Rinse the rice thoroughly and soak it in water for about 30 minutes.

Chop the vegetables, including the onion, bell peppers, carrot, and green beans.

Cut the chicken and liver into bite-sized pieces.

In a pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent.

Add the chicken and liver, cooking until browned.

Stir in the chopped vegetables, curry, thyme, seasoning cubes, and salt.

Add the soaked rice and enough water to cover the rice.

Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked.

Once cooked, fluff the rice with a fork and serve hot.