Okra Pilaf
Servings: 2 people
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
  1. 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 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. 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.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes