Okra and bacon rice pilaf
Somewhere between jambalaya and a simple pilaf this rice dish can be a hearty side or the base for a meal when topped with a fried egg. If you’re not the sort to use a powdered bouillon make sure to aggressively season this dish and taste it at several different points during cooking. Or replace the water with any sort of stock you have on hand.
- 3 strips thick-cut bacon, chopped
- 1 small red onion, finely chopped
- 1 cup chopped okra
- 1 large tomato, chopped
- Salt and pepper to taste
- 1 cup par-boiled rice
- 2 cups water
- 2 tsp chicken bouillon (optional)
- Big pinch red pepper flakes (optional)
- In a large cast iron skillet over medium-high heat cook the bacon until crisp and brown. Once the bacon has rendered add the red onion and cook until translucent (about 3 minutes), then add chopped okra and tomato. Cook until tomato and okra have softened (about 6 minutes) then season to taste with salt and pepper. Add rice and toss until incorporated, then add water (and chicken bouillon and red pepper flakes if using) and bring to a simmer.
- Once the liquid is simmering turn heat to low and cover with a tight-fitting lid. Cook until all the liquid is absorbed, about 20 minutes, then remove from heat. Serve as a side with any sort of grilled or roasted meat, or top with an egg for a light supper.