Rice with Corn, Okra, and Chipotle Recipe

Name: Rice with Corn, Okra, and Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick; Juice of 1 lemon; 3 tablespoons Spanish olive oil; 1 medium onion, finely diced; 1 small green pepper, stemmed, seeded, and finely chopped; 3 cloves garlic, finely chopped; 3 canned plum tomatoes, seeded and chopped; 1/2 cup dry sherry; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 2 cups longgrain white rice, rinsed until the water runs clear; 8 threads saffron, crushed; 1 cup corn kernels (from about 2 ears corn); 1 pickled chipotle chile, chopped (see Note); 1/4 cup pickling liquid from chipotles (see Note); 4 1/4 cups light chicken broth, preferably homemade

Servings: persons

1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick
Juice of 1 lemon
3 tablespoons Spanish olive oil
1 medium onion, finely diced
1 small green pepper, stemmed, seeded, and finely chopped
3 cloves garlic, finely chopped
3 canned plum tomatoes, seeded and chopped
1/2 cup dry sherry
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups longgrain white rice, rinsed until the water runs clear
8 threads saffron, crushed
1 cup corn kernels (from about 2 ears corn)
1 pickled chipotle chile, chopped (see Note)
1/4 cup pickling liquid from chipotles (see Note)
4 1/4 cups light chicken broth, preferably homemade

1
In a glass or ceramic bowl, toss the okra with the lemon juice.
2
Let sit for 15 minutes.
3
In a large heavy saucepan, heat the olive oil over high heat.
4
Saute the okra for 4 to 5 minutes, stirring frequently, until golden.
5
Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened.
6
Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma.
7
Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper.
8
Cook the mixture for 5 minutes, stirring occasionally, until thickened.
9
Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle.
10
Stir the mixture well and cook for 2 minutes.
11
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.
12
Stir with a fork and cover the pan.
13
Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.
14
Note: to pickle chipotle chiles, combine 6 dried, stemmed chipotles with 2 cups red wine vinegar in a small pan.
15
Bring to a boil, reduce to a simmer and cook, covered, for 5 minutes.
16
Set aside to cool.
17
Transfer to a clean jar and store in the refrigerator for up to 3 months.

934

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 16 ingredients. The key ingredients include: 1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick, Juice of 1 lemon, 3 tablespoons Spanish olive oil, 1 medium onion, finely diced, and more.

Yes, Rice with Corn, Okra, and Chipotle 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.

That's it — enjoy your meal!

Rice with Corn, Okra, and Chipotle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions