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Okra Pilaf
A South Carolina okra pilaf with okra, rice, bacon and green bell pepper. Also called Limpin' Susan.
Ingredients
- 4slices of bacon (about 5 ounces), chopped
- 1 cupchopped yellow onion
- ½ cupchopped green bell pepper
- 2 cupsokra, sliced into disks, 1/2 to 3/4-inch thick, fresh or frozen (thawed)
- ¼ teaspooncayenne, or to taste
- 1 teaspoonkosher salt (use less salt if using seasoned stock)
- 1 cuplong-grain rice
- 1 ¾ cupchicken stock, see recipe note
Directions
- 1
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.
- 2
Add the onion and bell pepper: Add the onion and green pepper and sauté for 2 to 3 minutes.
- 3
Add the 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.
- 4
Add the chicken stock, cover and cook: Stir in the chicken stock, 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 the rice and stir in bacon: Fluff up the rice with a fork and stir in the chopped bacon.