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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 tomato, 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.
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