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Categories:
olive oil onion green bell pepper celery garlic tomatoes tomato juice red beans parsley oregano bay leaves pepper sauce brown rice okra
Viewed: 23 - Published at: 6 years agoIngredients
- 1 tablespoon olive oil
- 34 cup onion, chopped
- 12 cup green bell pepper, chopped
- 14 cup celery, chopped
- 2 garlic cloves, minced
- 2 (14 ounce) cans stewed tomatoes, undrained
- 3 cups tomato juice
- 1 (15 ounce) can red beans, drained and rinsed
- 1 tablespoon parsley, chopped
- 14 teaspoon oregano
- 2 bay leaves
- hot pepper sauce
- 1 12 cups brown rice, uncooked, use quick cooking
- 1 (10 ounce) package okra, chopped
Method
- Heat oil in Dutch oven over medium heat.
- When the oil is hot add the onion, bell pepper, celery, and garlic.
- Stir and allow to cook for 3 minutes, until vegetables are tender-crisp.
- Next add the tomatoes, juice, beans, parsley, oregano, bay leaves, and hot pepper sauce to taste.
- Bring to a boil and then add the rice.
- Reduce the heat and simmer covered for approximately 15-20 minutes, until the rice becomes tender.
- Finally add the okra, cover and allow to simmer 5-10 minutes until the okra is cooked.
- Remove the bay leaves and serve!
