Southern-Style Okra and Rice

In a medium size saucepan, heat 2 cups of chicken broth to a boil.

Add 1 cup rice, stir and turn the heat down to low.

Cover with a lid and cook for 20 minutes without removing the lid.

Remove from the heat when done.

In a very large pan or pot, cook the bacon over low heat.

After the bacon is done, set it aside and crumble once it is cooled.

With the bacon grease still in the pan, add the butter and once it melts, add the onion, green bell pepper, and garlic.

Stir and cook for 5 minutes.

Add the seasoned flour (mix with the listed Camper Seasoning Mix to make seasoned flour) mixture and cook for two minutes.

Slowly add the remaining two cups of chicken broth and using a whisk, stir to prevent and remove lumps if needed.

Add the sliced okra, canned tomatoes with their juices, frozen corn, salt and pepper.

Lower the heat and cook uncovered for 30 minutes until the okra is tender, tomatoes have broken down and some of the liquid reduces.

After the okra has cooked for 30 minutes, add the cooked rice to the pan and gently stir.

Serve with crumbled bacon.