Shortcuts: Dirty Rice recipe

I recognize that Okra’s Louisiana Bistro in Manassas serves some of the finest dirty rice in the area. Chef Wood blends chicken livers, ground beef, onion and special seasonings to create his magnificent, moist concoction. Tiny bits of chicken liver give the rice its “dirty” color and provide a rich, distinctive flavor. Sliced green onions added just before serving enhance and garnish.

Craving this mainstay of Cajun cooking, I set out to create my own version. Exploring cookbooks and Internet sites, I discovered that most recipes required that the rice be cooked separately and mixed with other ingredients at the end of preparation.

My dirty rice recipe is completely prepared in one pot saving on clean up. Ingredients are sautéed one right after the other, allowing all the tasty goodness of each to be incorporated into the next. I use slices of pancetta plus olive oil for browning, but regular bacon is adequate. Uncooked rice added last, absorbs each unique flavor as it steams.

In my opinion, the secret to perfect dirty rice is keeping all the ingredients in check. Break up the ground beef when cooking and dice the cooked livers (substitute or add gizzards if you like), so that all ingredients are evenly distributed.

Hearty enough to be a one- dish meal, a tossed green salad and a crust of bread complete this lunch or dinner menu.

One-Pot Dirty Rice

4 slices pancetta or bacon
1 tablespoon olive oil
1 tablespoon butter
1 lb. chicken livers
1 lb. ground beef
1 medium green bell pepper, minced
1 yellow onion, minced
4 ribs of celery, minced
2-3 garlic cloves, minced
1 teaspoon cayenne pepper
Salt and pepper to taste
4 cups chicken broth
2 cups uncooked regular rice
4 scallions, sliced thin

Cook pancetta slices in large nonstick skillet over medium-high heat until crisp.

Remove crisp slices from pan and drain on paper towels; crumble when cool. Add olive oil and butter to same skillet. When bubbling, add livers.

Brown on both sides until edges are crisp and center is no longer pink.

Remove from skillet, cool then dice small. Add ground beef to skillet.

Brown well and crumble with wooden spoon while cooking.

Remove beef; add green pepper, yellow onion, celery, garlic and seasonings; sauté until just tender. Pour in broth, cover and simmer for 20 minutes.

Remove lid and mix in rice, diced chicken livers, and cooked ground beef; bring to a boil. Immediately reduce heat to low and cover tightly for 15-20 minutes until rice is tender.

Sprinkle with scallions and crumbled pancetta just before serving. Serves 10-12. [Refrigerate leftovers and enjoy up to 3 days.]

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO” is available at Mom’s Apple Pie in Occoquan. She can be reached at .