Skillet Okra and Rice
Ingredients
- 1 teaspoon vegetable oil
- 13 cup long grain rice, uncooked
- 12 medium onion, chopped,
- 14 cup green bell pepper, chopped,
- 1 garlic clove, minced,
- 1 cup tomatoes, chopped,
- 23 cup chicken stock, or 23 cup broth
- 12 teaspoon thyme, fresh or 18 teaspoon dried thyme
- 18 teaspoon red pepper sauce
- 1 small bay leaf
- 8 ounces okra, cut into 1/2-inch slices or 8 ounces frozen cut okra
Directions
In a 10-inch nonstick skillet, heat the oil over medium-high heat.Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
Stir in remaining ingredeints except for the okra.
Heat to boiling, reduce heat; cover and simmer until rice is tender.
Add the okra, cover and simmer 10 minutes longer or until okra is tender.
Remove bay leaf and serve.
