In a medium saucepan, stir together rice and tomatoes. Bring to boiling.
Cover and cook over low heat until rice is tender and liquid is absorbed,
15 to 20 minutes.
In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until
tender but not brown, 1 to 2 minutes. Beat 1 egg. Stir in cooked rice and livers.
Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick
edge around rim. In same skillet cook celery, green pepper, and onion in remaining
butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining
eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degrees F oven until
knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes