|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||15%|
|Total Sugars 8g|
|Vitamin C 44mg||220%|
|*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.|
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.
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
Gather the ingredients.
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.
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.
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.
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.
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.
Add the okra and sugar to the tomato mixture. Taste and add salt and pepper, as needed.
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.
Add the flour mixture to the okra and tomatoes and cook until thickened, stirring constantly.
For serving, spoon the okra over the rice.
- 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.
- 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).