A South Carolina okra pilaf with okra, rice, bacon and green bell pepper. Also called Limpin' Susan.
- 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*
*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.
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 2 tablespoons of bacon fat.
2 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.
3 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.
Yield: Serves 4-6 as a side dish.