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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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When this spicy stew's simmering on the stove, Beverly McDowell's family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans, she writes from Athens, Georgia. Everyone leaves the table feeling satisfied...and eager to have it again soon. Ingredients:
4 cups water |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups chopped green peppers |
1 large onion, chopped |
3 garlic cloves, minced |
1 teaspoon italian seasoning |
1 teaspoon chili powder |
1/2 to 1 teaspoon hot pepper sauce |
3/4 teaspoon salt |
1 bay leaf |
4 cups cooked brown rice |
2 cans (16 ounces each) kidney beans, rinsed and drained |
3 cans (8 ounces each) tomato sauce |
1 package (16 ounces) frozen sliced okra |
Directions:
1. In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf. Yield: 11 servings.
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