Okra-Tomato Pilaf for the Stove Top (Limpin' Susan)

Ingredients

• 4 bacon, slices chopped
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 2 cups thinly sliced okra (about 1 pound)
• 1 cup rice, rinsed and drained
• 2 teaspoons sweet Hungarian paprika or smoked spanish paprika
• salt and pepper
• 1 cup chopped tomato
• 1 3/4 cups water or broth
• 1 big thyme, sprig (optional)

Directions

1. 1

   Fry the bacon with the onion and garlic in a large saucepan, Dutch oven, or skillet with a tight-fitting lid over low heat so that enough fat is melted to cover the bottom of the pan. If the bacon is lean, add oil.

2. 2

   Raise the heat to medium-high and fry the okra until tender, about 5 minutes. Add the paprika, salt and pepper and mix well. Add the rice and saute for 2 minutes. The mixture will look very dry.

3. 3

   Add the tomato, water and thyme and mix well. Cover and cook over medium-low heat until rice is tender, about 20 minutes. Fluff with a fork.