Best Okra Rice Recipes

B.J. DENNIS'S OKRA STIR-FRY WITH RICE

Steps:

• Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
• Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

LIMPIN' SUSAN (OKRA, SHRIMP, AND RICE)

Steps:

• In a heavy skillet over medium heat, saute the the onion and pepper in the oil until soft, about 5 minutes.
• Add the garlic and saute for 2 minutes or less to release flavor, being careful not to burn it.
• Add the rice and stir well with a fork until the grains are coated and cook, stirring often about 2-3 minutes.
• Add the okra, stock, salt, and black and cayenne peppers and bring to a boil.
• Reduce heat to low and and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes.
• Taste and adjust seasonings, stir in the shrimp and cook until the shrimp curl and turn pink, about 4 to 6 minutes be careful not to overcook or shrimp will be like rubber.
• Transfer to a bowl and serve. with some homemade cornbread and a big glass of house wine (SWEET TEA!).

OKRA, CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a 9x13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and ground black pepper.
• Cover and bake in the preheated oven for 45 minutes or until the chicken is cooked through and the juices run clear. (For creamier rice, increase the water amount to 1 1/3 cups).

CAJUN RICE SALAD WITH SHRIMP AND OKRA

Steps:

• For the Cajun seasoning: Combine the garlic powder, oregano, paprika, allspice, if using, 1 teaspoon salt and 1/2 teaspoon black pepper.
• For the salad: Combine 1 teaspoon Cajun seasoning with the rice and cook according to the rice package directions. Set aside in a bowl.
• Meanwhile, in a large microwave-safe bowl, combine the shrimp, lemon juice, oil and 2 teaspoons Cajun seasoning; cover the bowl with plastic wrap, leaving a 1-inch opening for a vent. Microwave at 80-percent power, stirring once per minute, until the shrimp are opaque, about 3 minutes. Add the shrimp and the cooking liquid to the rice. (Save the remainder of the Cajun seasoning for another use.)
• In a small saucepan, bring the okra and 1/2 cup water to a boil; cook until crisp-tender, 3 minutes. Add to the shrimp and rice.
• Stir the bell pepper and parsley into the rice salad and serve at room temperature.

OKRA RICE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside.
• In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy.

CURRIED SHRIMP, RICE, AND OKRA SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
• Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
• Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

SMOKED-SAUSAGE AND OKRA DIRTY RICE

Steps:

• Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.
• While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.
• Toss sausage mixture with rice, scallions, and salt and pepper to taste.

SKILLET OKRA AND RICE

Steps:

• 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.

OKRA, RICE AND HOMINY SOUP

Steps:

• Combine the rice, water and 1/2 teaspoon of salt in a medium saucepan and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Meanwhile, cook the okra according to the package directions.
• Place the chicken broth in a large saucepan over medium heat. When hot, stir in the rice, okra, hominy, jalapeno, 1 teaspoon of salt and pepper. Lower heat.
• Combine the cumin seeds, 1/4 teaspoon of salt and pepper. Flatten the pork slices with the palm of your hand and coat each slice on both sides with the spice mixture. Brush a medium-size nonstick skillet with the olive oil and place over medium-high heat. When hot, add the pork and cook just until cooked through, about 45 seconds per side. Remove pork from the pan and julienne it.
• Divide the soup among 4 bowls. Top with the pork and sprinkle with cilantro. Serve immediately.

TURKEY, OKRA, AND RICE SOUP

Steps:

• Heat the oil in an 8- to 10-quart stockpot over medium heat.
• Add in the onions, celery, carrots, leeks, bay leaves, and pepper.
• Stir/saute until the vegetables are tender but not browned, 5-8 minutes.
• Add the chicken broth, turkey, Creole seasoning, and tomatoes, and let simmer slowly for 35 minutes.
• Adjust the seasoning to taste with salt.
• Stir in the okra and simmer until just cooked, about 5 minutes.
• Add the diced green peppers and cook for 5 minutes.
• Serve the soup in individual bowls with 1 to 2 tablespoons of cooked rice in each.

SMARTY PANTS = CHICKEN, SAUSAGE, OKRA GUMBO & RICE

Steps:

• -----Gumbo--------.
• Follow recipe on gumbo base container to mix base.
• Using water is good, but some chicken broth is better.
• Bring base to a low boil.
• This is the critical step= stir well because the base wants to stick to the bottom of the pot, while it is being fully dissolved.
• Add meat, and bring to a low boil again, lower fire and simmer for thirty minutes, stirring occasionally while scraping bottom of pot.
• stir in okra, and bring back to a low boil for 2-3 minutes, just enough to heat the okra, then serve with cooked long grain white rice.
• -----------Boiled long grain regular white rice recipe----------.
• Add salt to water and bring water to boil.
• Add rice and stir well.
• The moment you add the rice to the water, start timing for 13 minutes.
• stir occasionally during cooking process, while scraping bottom of pot.
• After 13 minutes, stir well, then drain rice using calendar, then run some hot faucet water over the rice in the calendar.
• Serve gumbo with rice added.

SMOKED SAUSAGE AND OKRA DIRTY RICE

Steps:

• Bring 4 cups water to a boil in a 4-qt. heavy saucepan. Add rice and 1/2 teaspoons salt and cook, covered, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered for 10 minutes, then fluff rice with a fork and keep covered.
• Meanwhile, heat 1 tablespoons oil in a 10-12 inch heavy skillet, preferably cast-iron, over moderately high heat until hot, but not smoking. Add sausage, in two batches, and cook stirring occasionally, until browned, 2-3 minutes per batch; transfer with a slotted spoon to a bowl. Add okra to skillet and cook, stirring occasionally, until browned, 2-3 minutes. Transfer to another bowl.
• Heat remaining tablespoons of oil in skillet over moderately high heat until hot, but not smoking. Add onions and bell peppers and cook, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add okra, stock, remaining 1/4 cup water, 1 teaspoons salt, and pepper, bring to a simmer, and simmer, uncovered, stirring occasionally until liquid is slightly thickened and reduced to just below surface of solids, 10-12 minutes.
• Stir in sausage and toss with rice , scallions, and salt and pepper to taste.

LAMB AND OKRA (BAMYEH) OVER RICE

Steps:

• If you use frozen okra, you will want to take them out of the freezer the night before or very early in the morning. Spread them out to thaw them, and let any frost on them melt and dry. If you got a late start, you can blot them off with paper towels after they are thawed, but be thorough or the oil will spatter violently when frying.
• About 4 hours before you plan to make the stew, remove excess fat and cube the roast or lamb into roughly 1 inch pieces.
• In a Crock-Pot®, combine meat, the 3 Knorr® beef bullion cubes, 4 cups of water, the halved onion, and two garlic cloves (give 'em a good whack before adding to the liquid to release the flavor).
• When the meat is nearly done, fry the okra until brown. Not golden brown, but brown. Set aside.
• Remove meat from the pot with a slotted spoon. Set aside.
• Reserve the meat stock and strain it with a fine strainer. Set aside. Discard remaining ingredients from the pot.
• Sauté chopped onions and pressed garlic in a pot. When done, add okra, meat, sauce, and reserved meat stock. Simmer on low-medium for about 10 minutes.
• The meat stock will be salty, so additional salt is usually not necessary.
• Serve over white rice. (basmati prefered for this dish).

OKRA-RICE GUMBO

Steps:

• Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden.
• Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
• Discard the bay leaves and season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. The soup will thicken considerably as it stands. Add more water as needed and adjust the seasonings, but let it remain very thick.
• Nutrition Information
• Per serving:
• Calories: 153
• Total fat: 5g
• Protein: 4g
• Fiber: 5g
• Carbohydrate: 25g
• Cholesterol: 0mg
• Sodium: 28mg

RICE WITH CORN, OKRA, AND CHIPOTLE

Steps:

• In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes.
• In a large heavy saucepan, heat the olive oil over high heat. Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened.
• Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the pickling liquid and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.

BACON AND OKRA RICE

Steps:

• Slice your okra if you have to. Frozen sliced okra works in a most awsome way.
• Dice your bacon and brown it on medium heat.
• add okra, rice,and basil and stir to coat with oil.
• Add stock, hot sauce (I prefer Sriracha, the wife's a crystal fan), and salt and bring to a boil.
• Cover and let cook on low for 20 minute or so.
• When rice is done let it set for 5 min uncovered then fluff and serve.