okra and rice recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best okra and rice recipe

I’ve been making this okra and rice recipe for years, and it’s always a hit with my family. It’s a classic Southern dish that’s easy to make and packed with nutrients.

The okra adds a nice texture and flavor to the dish, while the rice helps to soak up all the juices. I love serving this recipe at family gatherings, especially during the holidays when everyone is looking for a comforting, homey meal.

My kids are also big fans of this recipe, and they always ask for seconds. I’ve even started making it for weeknight dinners because it’s so easy to prepare and reheats well for leftovers.

One of the best things about this recipe is that it’s extremely versatile – you can add in different spices or herbs to give it your own unique flavor. I like to use fresh parsley and thyme to give it a fresh, garden-like taste.

The key to making this recipe is to cook the okra until it’s tender but still crisp – you don’t want it to be mushy or overcooked. I also like to use short-grain rice, which holds its shape better than long-grain rice.

When you combine the okra and rice with some sautéed onions and garlic, you get a dish that’s full of flavor and texture. It’s perfect for a weeknight dinner or a special occasion meal.

Okra and Rice

Okra and Rice

4.6 from 1712 votes

A comforting one-pot dish featuring tender okra simmered with tomatoes and spices, served over fluffy rice. This Southern-inspired recipe is perfect as a hearty side or a light main course.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Okra

1 pound fresh okra, sliced into 1/2-inch rounds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt

👨‍🍳Directions

1Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2In a medium saucepan, combine the rice, 2 cups water, and 1/2 teaspoon salt.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes.
4The rice is done when all the water is absorbed and the grains are tender.
5While the rice cooks, heat the olive oil in a large skillet over medium heat.
6Add the chopped onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
7Add the minced garlic and cook for 1 minute until fragrant.
8Add the sliced okra to the skillet and cook, stirring, for 3 minutes until it begins to brown slightly.
9Pour in the diced tomatoes with their juices, and add the salt, black pepper, and cayenne if using.
10Stir to combine.
11Bring the okra mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook for 15 minutes.
12The okra should be tender and the sauce slightly thickened.
13Stir occasionally to prevent sticking.
14Fluff the cooked rice with a fork.
15Serve the okra mixture over a bed of rice, spooning any extra sauce on top.
16Garnish with fresh parsley or sliced green onions if desired.

🔧Equipment

Large skillet with lid
Medium saucepan with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 68g🥦Dietary Fiber: 6g🍬Sugars: 7g🥩Protein: 8g

📝Notes

To reduce sliminess, cook okra over higher heat and avoid overcrowding the pan. For a smoky flavor, add 1/2 teaspoon smoked paprika with the tomatoes. Leftovers keep refrigerated for up to 3 days.

Watch Video Of How Okra and Rice Works

This okra and rice recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special event meal. It’s easy to make ahead of time and reheats well for leftovers.

One of my favorite things about this recipe is how versatile it is – you can adjust the spices and herbs to suit your taste preferences. I also like how this dish pairs well with other Southern favorites, such as fried chicken or collard greens.

❓ Frequently Asked Questions About Okra and Rice

Q: What type of okra should I use for this recipe?

This recipe works best with lady finger or Clemson spineless okra, which have a milder flavor than other varieties.

Q: Can I use frozen okra instead of fresh?

Yes, you can use frozen okra as a substitute for fresh okra. Just thaw it according to package instructions before using.

Q: How do I prevent the okra from becoming mushy?

To prevent the okra from becoming mushy, cook it until it’s tender but still crisp. You can also add a little acidity, such as lemon juice or vinegar, to help preserve its texture.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time, but it’s best served immediately after cooking. If you need to reheat it, add a little water or broth to prevent the rice from drying out.

Q: What other ingredients can I add to this recipe?

You can customize this recipe by adding your favorite spices or herbs. Some options include paprika, cumin, coriander, or dried thyme.

Similar Posts