Blackened Okra With Red Rice Recipe

Name: Blackened Okra With Red Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1/2 cup yellow onion, finely diced; 1/2 teaspoon coarse sea salt; 1 cup white basmati rice, soaked in water overnight and drained well; 1 large clove garlic, minced; 1 cup green bell pepper, finely diced; 5 tablespoons tomato paste; 1 3/4 cups vegetable stock, homemade or store bought; 2 teaspoons tamari; 1 teaspoon coarse sea salt; 1 pound small to medium okra pods; 2 tablespoons peanut oil; 4 - 6 tablespoons blackened seasoning, homemade or store bought

Servings: persons

2 tablespoons peanut oil
1/2 cup yellow onion, finely diced
1/2 teaspoon coarse sea salt
1 cup white basmati rice, soaked in water overnight and drained well
1 large clove garlic, minced
1 cup green bell pepper, finely diced
5 tablespoons tomato paste
1 3/4 cups vegetable stock, homemade or store bought
2 teaspoons tamari
1 teaspoon coarse sea salt
1 pound small to medium okra pods
2 tablespoons peanut oil
4 - 6 tablespoons blackened seasoning, homemade or store bought

1
Warm the oil in a medium saucepan over low heat.
2
Add the onion and salt and saute until the onion is golden brown and quite soft, 10 to 15 minutes.
3
Add the rice and cook, stirring often, until the water has evaporated and the rice starts to smell nutty, about 2 minutes.
4
Add the garlic and bell pepper and saute until fragrant, about 2 minutes.
5
Add the tomato paste and stir well to coat the rice and vegetables.
6
Stir in the stock and tamari, increase the heat to high and bring to a boil.
7
Decrease the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
8
Remove from the heat and let stand, covered, until the okra is ready.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1/2 cup yellow onion, finely diced, 1/2 teaspoon coarse sea salt, 1 cup white basmati rice, soaked in water overnight and drained well, and more.

Yes, Blackened Okra With Red Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Okra With Red Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions