Rice With Okra
Recipe GLPR38c7b1895dffca
A fragrant, light main course featuring fluffy long-grain rice cooked with tender okra rounds, aromatic herbs, and a subtle heat from fresh habanero chile. This vegetable-forward dish is seasoned with garlic, scallions, and fresh thyme for depth of flavor. Perfect as a standalone meal or as a satisfying side dish.
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Ingredients
2 teaspoons Olive oil
½ pound Fresh okra, bottom and top removed, cut into rounds
3 Scallions, minced
1 tablespoon Fresh parsley, minced
1 teaspoon Fresh thyme, minced
2 Garlic cloves, minced
1 teaspoon Fresh habanero chile, minced
2⅓ cups Long-grain rice
1 quart Water
Salt
Black pepper
Directions
Heat the olive oil in a large pot or deep skillet over medium heat. Once the oil is shimmering, add the minced garlic and habanero chile, and sauté for about 1 minute until fragrant, being careful not to let them brown.
Add the prepared okra rounds to the pot and cook for 3 to 4 minutes, stirring occasionally, until the okra begins to soften slightly and loses some of its raw appearance.
Stir in the minced scallions, fresh thyme, and fresh parsley. Cook for another minute, allowing the herbs to release their aromatic oils.
Pour in the long-grain rice and stir well to coat the grains with the oil and vegetables. Toast the rice for about 2 minutes, stirring constantly, until it becomes slightly translucent at the edges.
Add the water to the pot and season with salt and black pepper to taste. Bring the mixture to a boil, stirring occasionally, then reduce heat to low and cover tightly.
Simmer the rice covered for 18 to 20 minutes, or until all the water is absorbed and the rice is tender. Do not stir during cooking. Once done, remove from heat and let sit covered for 5 minutes before serving.
