Clean okra, blanch in vinegar water for five minutes (*), cool and cut into slices. Peel the tomatoes, rinse and clean the rest of the vegetables, cut them into half centimeter cubes.
Mix everything with the long grain rice, paprika and salt, heat the oil, pour in the vegetable-rice mixture, put the bacon on top, douse with water, let it boil and swell for about thirty minutes at very low temperature with the lid closed.
Serve as a single dish or with roasted poultry or meat.
(*) To prepare, rub off the fluff, remove the stem and cut the tip. When cooked, okra secretes a white mucilage that is a good binder. The more the fruit is chopped, the stronger the binding effect. If this is not important, blanch okra for five minutes in boiling hot vinegar water and then rinse it when cool – the slime disappears with the blanching water.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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