serves 4-6 as a side dish
4 slices of bacon (about 5 ounces), chopped
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cups okra, sliced into disks, 1/2 to 3/4-inch thick (fresh or frozen, thawed)
1/4 teaspoon cayenne (or to taste)
1 teaspoon Kosher salt (use less salt if using seasoned broth)
1 cup long-grain rice
1 3/4 cup chicken stock
Spread the chopped bacon out in a pot so it covers the bottom completely
and turn the heat to medium. Fry it until it's crispy, then remove the
bacon with a slotted spoon and reserve. Drain off all but about 2
tablespoons of bacon fat.
Add the onion and green pepper and sauté for 2 to 3 minutes.
Add the okra and turn the heat to high. Add the cayenne, salt and rice
and stir-fry for 1 minute.
Stir in the chicken broth, cover and bring to a boil. Reduce
the heat to maintain a low simmer and cook until the rice is done,
about 20 minutes. Fluff up the rice with a fork and stir in the chopped
bacon recipe source: Elise Bauer, Simply Recipes (@simplyrecipes), October 3, 2012