Heat oven to
350F (175C). Butter a 2.5-qt (3 liter) casserole. Heat butter in heavy
skillet. Add onion and cook gently 3 minutes. Add chicken livers and
cook gently 1 minute, stirring. Add mushrooms and red pepper and cook 1
minute, stirring. Stir in salt, pepper and rice. Cook gently until rice
begins to turn a golden color, stirring constantly. This will take about
3 minutes. Remove from heat. Add basil and tomatoes. Spoon into prepared
casserole. Pour chicken stock over. Cover and bake 45 minutes or until
rice is tender and most of liquid is absorbed. (If you find there is
still quite a lot of liquid on rice continue baking, uncovered, until
most of liquid disappears.) Remove from oven and turn on broiler.
Sprinkle rice mixture with cheese and slip low under broiler to brown
lightly. Serve immediately.