Skillet Okra and Rice

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.

• Ready In: 45 mins
• Serves: 3-4

Ingredients

• 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

Directions

1. In a 10-inch nonstick skillet, heat the oil over medium-high heat.
2. Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
3. Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
4. Stir in remaining ingredeints except for the okra.
5. Heat to boiling, reduce heat; cover and simmer until rice is tender.
6. Add the okra, cover and simmer 10 minutes longer or until okra is tender.
7. Remove bay leaf and serve.