Okra Pilaf

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

Okra Pilau
Elise Bauer

Okra love. Okay, I admit it, I have a mad crush on this vegetable. From okra pickles to okra and tomato stir-fry, I'm finding every excuse to make something with okra.

It just tastes so good!

Sort of like the best tasting green bean, but even better. And the okra plants, new to my garden this year, are thriving, putting forth pods to pick every other day.

This okra rice pilaf recipe, also known as okra pilau, perloo, or purloo, is a southern staple, particularly of South Carolina, in whose swampy lands rice has been cultivated for hundreds of years.

It's simple; you just render bacon fat, cook chopped onions, peppers, and okra briefly in it, add rice, stock, and cook until done. Stir in chopped cooked bacon at the end.

Whatever sliminess the famously slimy okra produces while cooking gets absorbed by the rice, and what you're left with is just lovely okra, and okra and bacon infused rice.

Okra Pilau
Elise Bauer

Ever make something that you don't want to share because you just want to keep it all for yourself? Yeah. This is one of those.

Consider adding shrimp, sausage, or black eyed peas to the pilau if you would like a more substantial dish.

The dish is also curiously known as "Limpin' Susan", but I can find no reference to the etymology of that name.

If you love bacon and rice and have been sitting on the fence about okra, this is the recipe to try. I think you will be pleased.

Okra Pilaf

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 to 6 servings

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.


  • 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 stock)

  • 1 cup long-grain rice

  • 1 3/4 cups chicken stock, see recipe note


  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.

    Elise Bauer
  2. Add the onion and bell pepper:

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

    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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.

Nutrition Facts (per serving)
202 Calories
9g Fat
17g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 202
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 16%
Cholesterol 25mg 8%
Sodium 713mg 31%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 12g
Vitamin C 19mg 96%
Calcium 58mg 4%
Iron 1mg 4%
Potassium 355mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.