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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 5 |
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In '1,000 Vegetarian Recipes' by Carole Gelles Ingredients:
1 tablespoon vegetable oil |
1 cup chopped onion |
1 cup chopped celery |
3/4 cup chopped green bell pepper |
1 teaspoon chili powder |
3 cups cubed tomatoes |
2 cups vegetable broth |
1 cup water |
2 bay leaves |
1/2 teaspoon dried oregano |
1/2 teaspoon tabasco sauce (to taste) |
1/4 teaspoon dried basil |
1/4 teaspoon dried thyme |
2 tablespoons white rice |
1 1/2 cups sliced okra |
1/4 teaspoon salt (to taste) |
Directions:
1. In a 3-quart saucepan, heat the oil over med-high heat.
2. Add in the onions, celery, and bell peppers; stir/saute until softened, about 3 minutes.
3. Stir in the chili powder until absorbed; add in the tomatoes; cook/stir, until softened, about 4 minutes.
4. Add in the broth, water, bay leaves, oregano, Tabasco, basil, and thyme; bring to a boil.
5. Add rice; decrease heat and simmer, uncovered, 20 minutes.
6. Stir in okra and salt; return to a boil; decrease heat and simmer 10 minutes or until okra is tender.
7. Discard bay leaves.
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