Simple substitutions give these hearty dishes flavorful twists: Swap sausage for chicken, crabmeat for shrimp, or make a vegetarian option by subbing vegetable stock and omitting proteins.

Hannah Hayes and Kaylee Hammonds
Recipe by Southern Living January 2016

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
40 mins
total:
1 hr 20 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).

    Advertisement
  • Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.

  • Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.

Chef's Notes

We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

Advertisement