Prep 15 mins
Cook 30 mins
This is from a March 1994 Betty Crocker cookbooklet. My garden is doing great and I was looking for new and different ways to prepare okra. This is a nice low-fat version.
- 1 teaspoon vegetable oil
- 1⁄3 cup long grain rice, uncooked
- 1⁄2 medium onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 garlic clove, minced
- 1 cup tomatoes, chopped
- 2⁄3 cup chicken stock or 2⁄3 cup broth
- 1⁄2 teaspoon fresh thyme or 1⁄8 teaspoon dried thyme
- 1⁄8 teaspoon red pepper sauce
- 1 small bay leaf
- 8 ounces okra, cut into 1/2-inch slices or 8 ounces frozen cut okra
- In a 10-inch nonstick skillet, heat the oil over medium-high heat.
- Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
- Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
- Stir in remaining ingredeints except for the okra.
- Heat to boiling, reduce heat; cover and simmer until rice is tender.
- Add the okra, cover and simmer 10 minutes longer or until okra is tender.
- Remove bay leaf and serve.
this was a really nice supper dish easy
I really enjoyed this! I'm an okra fan, but don't often find new ways to prepare it. Instead of serving as a side dish, I decided to make this into a one-dish meal, and added about 1 1/2 cups of pulled pork that I had leftover from earlier in the week. I used a red pepper instead of green (don't like the green ones) and fresh tomato from my garden. The combination of lots of veggies and rice was very filling without being too heavy calorie wise- always a bonus! I thought this had plenty of flavor, although I did reseason with a bit of salt at the end. Next time I might bump the pepper sauce up as well, but that's just adjusting for personal taste. Thanks for a great dinner!
i hate green bell pepper, so i used a can of ro-tel tomatoes instead. no other substitutes. a good vegetable side dish and we really liked it.