Okra Pilaf

A South Carolina okra pilaf with okra, rice, bacon and green bell pepper. Also called Limpin' Susan.
Ingredients

Main Course
  • 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*
Directions
  • Fry the bacon: 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 onion, bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes.
  • Add okra, cayenne, salt, and rice: Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.
  • Add chicken broth, cover and cook: 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 rice, stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.

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