This is an okra pilau dish adapted from Lillian Marshall's <em>Cooking Across the South</em>. Use small, fresh okra "no bigger than your little finger" for best results.
Savannah Okra Pilau
2 1/4 cups thinly sliced okra
Saute the okra and bacon in a large skillet until slightly browned. Add the onion and green pepper and continue cooking until vegetables are tender.
Add the rice, chicken broth, tomatoes, and salt. Bring to a boil; stir well, cover, reduce heat, and simmer until rice is tendeer, about 15 minutes.
Use a fork to fluff the rice lightly, and serve.
Note: If fresh tomatoes are unavailable, use a 16-ounce can of tomatoes, drained and chopped.