Clean the gizzards and boil them in the pressure cooker for an hour. Cut the onions, carrots and peppers and fry them in preheated oil. Once they soften a bit, add the rice, stir and fry until it becomes glass-like. If necessary, add a little broth to prevent sticking.
Pour the rice and vegetables into an appropriate tray, and on top of them, put the chicken gizzards. Lightly mix with salt, black pepper and paprika, spearmint to taste, then add 4 1/5 cups (1 liter) of broth.
Bake the dish until the rice swells, for about 30-40 minutes in a moderately preheated oven.