Red Rice with Okra

By: Hannah Lee Leidy
Photo by Leslie Ryann McKellar

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Serves 8 to 10

  • 8 ounces smoked bacon, 1 onion, diced, 3 celery stalks, diced, Salt to taste, 1 bell pepper, diced, ¼ cup tomato paste, 1 (14-ounce) can diced tomatoes, 1 teaspoon oregano, ½ teaspoon cayenne pepper, 2 cups long grain white rice, 4 cups chicken stock , 8 ounces okra, halved lengthwise, Hot sauce to taste, Pepper to taste

In a medium pan over medium-low heat, cook bacon until crispy. Remove bacon with a slotted spoon and reserve bacon fat. Sauté onions and celery in 2 tablespoons bacon fat until soft, about 8 minutes. Add salt, bell peppers, tomato paste, diced tomatoes, oregano, cayenne, and rice. Stir until well combined. Add stock, cover, and bring to a boil. Stir, then reduce heat to low and simmer for 10 minutes. Remove lid, stir in bacon and quickly add okra, then cover again and cook for another 10 minutes. Remove from heat and let rest, covered, 10 minutes more.

From Ricely Yours.

  • Recipe from John Ondo

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