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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A lower fat version of a Southern classic. Adapted from Ingredients:
nonstick cooking spray |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1/4 cup celery, chopped |
2 garlic cloves, minced |
2 (14 1/2 ounce) cans petite diced tomatoes |
2 cups reduced-sodium tomato juice |
1 (15 ounce) can red kidney beans, rinsed and drained |
1 tablespoon fresh parsley, chopped |
1/4 teaspoon dried oregano |
1/4 teaspoon hot pepper sauce |
2 bay leaves |
1 1/2 cups uncooked quick-cooking brown rice |
1 (10 ounce) package frozen sliced okra, thawed |
Directions:
1. Coat a 4-quart Dutch oven with cooking spray and heat over medium heat until hot.
2. Add onion, green pepper, celery, and garlic. Cook and stir for 3 minutes or until vegetables are crisp-tender.
3. Add tomatoes, tomato juice, beans, parsley, oregano, pepper sauce, and bay leaves. Bring to a boil over medium heat.
4. Add rice. Cover and reduce heat to medium-low. Simmer 15 minutes or until rice is tender.
5. Add okra and cook, covered, 5 minutes more or until okra is tender. Remove and discard bay leaves.
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