Okra Pilau

Cook the diced bacon in a large skillet over medium-high heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the skillet.

Add the chopped onion and green pepper to the bacon fat and sauté until softened, about 3-4 minutes, stirring occasionally.

Stir in the sliced okra and cook for 2-3 minutes until it begins to release its natural juices, stirring frequently to prevent sticking.

Add the uncooked rice and stir constantly for 1-2 minutes to lightly toast the grains and coat them with the fat.

Pour in the chicken broth and add the salt, stirring well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and has absorbed most of the liquid.

Stir in the drained chopped tomatoes and reserved bacon pieces, then cook uncovered for 2-3 minutes to warm through and allow excess moisture to evaporate.

Remove from heat and let rest for 2 minutes before serving, fluffing with a fork if needed.