4strips (approx. 4 oz / 115g) Bacon, cut into 0.5-inch (1.3 cm) pieces
1mediumOnion (approx. 6 oz / 170g), peeled and diced
1mediumGreen Bell Pepper (approx. 4.5 oz / 128g), seeded, deribbed, and diced
2cups (7 oz / 200g)Okra, cut crosswise into 0.5-inch (1.3 cm) rounds
3cups (10.5 oz / 300g)Cauliflower Rice (fresh or frozen)
0.5tsp(1g) Paprika
0.25tsp (0.5g)Cayenne Pepper
Salt and freshly ground Black Pepper, to taste
1.5cups (12 fl oz / 355 ml)Chicken Stock
Fresh vs. Frozen Cauliflower: If you are using frozen cauliflower rice, do not thaw it beforehand. Add it straight from the freezer to the hot skillet. This prevents the rice from becoming mushy and helps maintain that fluffy pilau texture.
Control the Heat: The cayenne pepper adds a nice kick, but if you are sensitive to spice or serving this to kids, feel free to reduce it to a pinch or omit it entirely. The smoked paprika will still provide plenty of depth.
Bacon Grease is Gold: The flavor foundation of this dish is the rendered bacon fat. If your bacon is very lean and doesn't yield enough grease to coat the vegetables (you need about 1-2 tablespoons), supplement it with a splash of olive oil or avocado oil to ensure the veggies sauté properly.
