Okra and Ham Pilaf

Heat a large Dutch oven or heavy-bottomed pot over medium heat and cook the chopped bacon until the pieces are crispy, about 5-7 minutes, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

Add the chopped white onions and diced green pepper to the bacon fat in the pot, stirring frequently until the vegetables are softened and the onions become translucent, about 5 minutes.

Stir in the chopped garlic and cook for 1 minute until fragrant, then add the thinly sliced okra and cook, stirring occasionally, for 3-4 minutes until the okra begins to soften.

Add the chopped ham to the pot and stir to combine, heating through for 2 minutes.

Pour in the canned chopped tomatoes with their juice, dried thyme, and cayenne pepper, stirring well to incorporate all seasonings.

Add the uncooked long grain rice and stir until the rice is evenly coated with the tomato mixture and fat, about 2 minutes.

Pour the 2 cups of water into the pot and bring the mixture to a boil over medium-high heat, stirring occasionally.

Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

Remove the pot from heat and let it stand covered for 5 minutes to allow the rice to finish steaming and any remaining moisture to be absorbed.

Fluff the pilaf with a fork and stir in the reserved cooked bacon, tossing gently to distribute evenly throughout. Taste and adjust seasonings as needed before serving.