Okra And Cherry Tomatoes Over Brown Rice

• 2 cups fresh okra (trimmed and sliced into 1/2 inch pieces)
• 1.5 - 2 pounds whole fresh cherry tomatoes
• 4 slices thick-cut bacon (diced into small pieces)
• 2 small onions (diced)
• 4 cloves garlic (minced)
• 1 teaspoon crushed red pepper flakes
• sea salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 cups brown rice (follow box directions to cook, use chicken broth)

1. Heat a large saute pan with high sides over medium heat, cook bacon pieces until fat starts to render (about 7 minutes). Add the onion and garlic to the bacon and cook for about 5 minutes. Add whole tomatoes, wine, chicken broth, red pepper flakes and salt and pepper. Bring to a slow simmer and cook for 15 minutes. The tomatoes should start to fall apart and turn into a sauce.
2. Make sure to wash and trim up your okra before using. Add the okra to the pan and simmer for 15-20 more minutes. The okra should be soft, but still have a crunch. The "slime" from the okra will make the sauce thick and almost creamy.
3. Make sure to cook your rice (whether using instant or not) so it is ready when your sauce is complete. I like to cook my rice with chicken broth to give the dish a little extra flavor. I bet Paul Deen would tell you to add a "little" butter to the rice, y'all. So go ahead and put a pat in there if you're feeling so inclined. It won't kill ya.
4. Serve lots of okra and tomatoes over the rice.It's actually a really good dish to serve at football parties if you get sick of making chili! Just double or triple the recipe. Make sure to use cherry tomatoes, because they add a layer of sweetness to the dish that regular or canned tomatoes don't have.

fresh okra, fresh cherry tomatoes, bacon, onions, garlic, red pepper, salt, white wine, chicken broth, brown rice

Taken from food52.com/recipes/14314-okra-and-cherry-tomatoes-over-brown-rice (may not work)