Southern-Style Okra With Tomatoes and Rice

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 05/19/21
Southern okra, tomatoes, and rice

The Spruce / Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
167 Calories
7g Fat
24g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 167
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 757mg 33%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 4g
Vitamin C 44mg 220%
Calcium 93mg 7%
Iron 1mg 8%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This satisfying dish of okra and tomatoes with rice makes a tasty side dish or meat-free main dish. It's an excellent dish to serve with fish, poultry, or meat. For a hearty Creole-style main dish, add about 1 pound of cooked shrimp or 12 to 16 ounces of spicy sliced smoked sausage to the okra and tomato mixture. 

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Ingredients

  • 1 cup long-grain white rice

  • 2 cups water

  • 2 teaspoons kosher salt, or to taste, divided

  • 1/2 pound okra , sliced

  • 1/2 medium onion, chopped

  • 1/2 pepper green bell pepper

  • 2 tablespoons vegetable oil

  • 1 (14.5-ounce) can whole tomatoes (with juice)

  • 2 teaspoons sugar

  • 2 teaspoons flour

  • 1/4 teaspoon pepper

Steps to Make It

  1. Gather the ingredients.

  2. Combine the rice and 2 cups of water in a saucepan. Add 1 teaspoon of kosher salt. Bring the rice to a boil. Reduce the heat to low, cover the pan, and simmer for 18 minutes. Remove the rice from the heat and let stand with the cover on for 5 minutes. Fluff with a fork and keep warm.

  3. Meanwhile, wash the okra and dry it thoroughly. Peel and chop the onion. Remove the stem and seeds from the green pepper and cut it into 1/4-inch dice.

  4. Bring a medium saucepan of water to a boil. Add 1 teaspoon of kosher salt and the okra; cook for about 10 minutes, or until tender. Drain well and set aside.

  5. Heat the vegetable oil in a skillet over medium heat. When the oil is hot and shimmering, add the onion and bell pepper. Cook for about 5 minutes, or until the vegetables are tender, stirring frequently.

  6. Dice the whole tomatoes and add them—and their juices—to the onion and bell pepper mixture; reduce the heat to low and continue to cook for 5 minutes.

  7. Add the okra and sugar to the tomato mixture. Taste and add salt and pepper, as needed.

  8. In a small bowl, combine the 2 teaspoons of flour with about 1 tablespoon of cold water. Whisk or stir to form a smooth paste.

  9. Add the flour mixture to the okra and tomatoes and cook until thickened, stirring constantly.

  10. For serving, spoon the okra over the rice.

Tips

  • When shopping for okra, choose brightly colored pods free of damage and blemishes. Look for pods around 4 inches or less in length. Large pods might be fibrous and tough.

Recipe Variations

  • The recipe calls for canned tomatoes, but diced fresh tomatoes are an excellent alternative if you have them. Or use an equal amount of tomato purée in the dish. 
  • If you like a bit of heat, add a dash of cayenne pepper or crushed red pepper flakes. Or add a teaspoon of Cajun or Creole seasoning to the dish and cut back on the salt (unless the seasoning blend is unsalted).