4 slices of bacon , chopped
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
2 cups okra, sliced into disks, 1/2 to 3/4-inch thick
1/4 teaspoon cayenne
1 teaspoon Kosher salt
1 cup long-grain rice
1 3/4 cup chicken stock*
Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 2 tablespoons of bacon fat.
Add the onion and green pepper and sauté for 2 to 3 minutes.
Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.
Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.
Fluff up the rice with a fork and stir in the chopped bacon.