Southwest Style Spanish Okra

For the ZWT 5 Texmex/Mexico/Southwest region Times are approximate From the website www.southwestcuisine.com This delicious side dish can be prepared up to 24 hours ahead. Refrigerate, covered, until ready to reheat and serve. If fresh okra is unavailable or too costly, use frozen okra. You can also substitute canned whole tomatoes if fresh are too expensive. Be sure to drain tomatoes well before adding. Pre - Prepared Items for even Faster Serving Times This delicious side dish can be prepared up to 24 hours ahead. Refrigerate, covered, until ready to reheat and serve. NOTE: After reading reviews you may want to omit the water and add some garlic. I have not been able to make this yet since we have not seen okra at the store yet.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  ounces fresh okra
• 2  large tomatoes
• 3  tablespoons butter
• 1⁄2 cup  chopped onion
• 1  teaspoon salt
• 2  tablespoons chili powder
• 1⁄2 cup water

Directions

1. Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes.
2. Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
3. Add salt, chili powder and water to okra mixture in skillet; mix well.
4. Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.