Okra And Rice Casserole Recipe

Name: Okra And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 tablespoons all-purpose flour; 1/2 cup chopped yellow onion; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 2 teaspoons minced garlic; 1 (14.5-oz.) can diced tomatoes; 3 cups vegetable broth; 1 1/2 pounds fresh okra, trimmed and cut into 1 1/2- to 2-inch pieces; 1 cup fresh corn kernels (from 2 ears); 2 teaspoons Cajun seasoning; 1/4 teaspoon black pepper; 1/4 cup (2 oz.) salted butter, melted; 2 garlic cloves, pressed; 8 (1-inch-thick) French bread slices; 2 (8.5-oz.) pouches microwavable basmati rice

Servings: persons

3 tablespoons canola oil
2 tablespoons all-purpose flour
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
1 (14.5-oz.) can diced tomatoes
3 cups vegetable broth
1 1/2 pounds fresh okra, trimmed and cut into 1 1/2- to 2-inch pieces
1 cup fresh corn kernels (from 2 ears)
2 teaspoons Cajun seasoning
1/4 teaspoon black pepper
1/4 cup (2 oz.) salted butter, melted
2 garlic cloves, pressed
8 (1-inch-thick) French bread slices
2 (8.5-oz.) pouches microwavable basmati rice

1
Preheat oven to 350u00b0F. Lightly grease a 13- x 9-inch baking dish. Whisk together oil and flour in a Dutch oven; cook over medium-high, whisking, until mixture is golden brown, 5 to 7 minutes. Stir in onion, celery, bell pepper, and minced garlic, and cook, stirring, until vegetables begin to soften, about 3 minutes.
2
Stir in tomatoes, broth, okra, corn, Cajun seasoning, and pepper, and bring to a boil over medium-high. Reduce heat to medium, and cook, stirring, until slightly thickened, 10 minutes.
3
Meanwhile, combine melted butter and pressed garlic. Brush both sides of French bread slices with garlic butter, and bake in preheated oven until lightly golden, about 3 minutes per side. Remove from oven, and process in a food processor until coarsely crumbled.
4
Squeeze rice pouches to separate grains. Tear a 2-inch vent in each pouch. Microwave both pouches at the same time at HIGH for 2 minutes. (The rice will be slightly undercooked.) Spoon into prepared baking dish. Top with okra mixture and breadcrumbs.
5
Bake in preheated oven until breadcrumbs are golden brown, 25 to 30 minutes. Let stand 10 minutes before serving.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 tablespoons all-purpose flour, 1/2 cup chopped yellow onion, 1/2 cup chopped celery, and more.

Yes, Okra And Rice Casserole falls under the Soups & Stews 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.

Okra And Rice Casserole

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