This superquick stew is a must-have on your menu during a busy week. Pair with crusty bread and enjoy.
Ingredients
- 4 cups water
- 2 1/2 cups chopped tomato
- 1 1/2 cups chopped green pepper
- 1 cup chopped onion
- 1 teaspoon dried Italian seasoning
- 1 teaspoon chili powder
- 1 teaspoon hot sauce
- 3/4 teaspoon salt
- 3 cloves garlic, minced
- 1 bay leaf
- 2 cups instant rice, uncooked
- 3 (8-ounce) cans no-salt-added tomato sauce
- 2 (15-ounce) cans no-salt-added red kidney beans, undrained
- 1 (16-ounce) package frozen sliced okra, thawed
Nutrition Information
- calories 302
- caloriesfromfat 4 %
- fat 1.2 g
- satfat 0.2 g
- monofat 0.1 g
- polyfat 0.6 g
- protein 14 g
- carbohydrate 61.3 g
- fiber 0.0 g
- cholesterol 0.0 mg
- iron 0.0 mg
- sodium 257 mg
- calcium 0.0 mg
How to Make It
-
Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes. Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.
Oxmoor House Cooking Light Collection
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