Sauté bacon and okra in a Dutch oven until lightly browned. Add onion and green pepper; cook over low heat, stirring constantly, until tender.
Stir in rice, broth, tomatoes, and salt. Bring to a boil; stir once. Reduce heat; cover and simmer 15 minutes or until all liquid is absorbed. Before serving, fluff lightly with a fork.
Oxmoor House Homestyle Recipes
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