Skillet Okra and Rice
Transform humble pantry staples into a vibrant, one-pan masterpiece with this Skillet Okra and Rice recipe. Featuring tender okra, perfectly cooked long-grain rice, and a medley of bold spices like smoked paprika and cumin, this dish is simmered to perfection in a flavorful base of tomatoes and broth. The sautéed onions and garlic provide a savory foundation, while a kick of cayenne pepper brings just the right amount of heat. Ready in under 45 minutes, this easy and satisfying recipe is a great option for weeknight dinners or as a hearty side dish. Garnished with fresh parsley and served with zesty lemon wedges, it’s a deliciously aromatic meal you’ll want to come back to time and again. Perfect for those seeking quick, healthy skillet recipes with a Southern-inspired twist!
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Recipe Information
Ingredients
- 2 cups okra
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 whole lemon wedges (optional, for serving)
Instructions
Rinse the okra under cold water and pat dry. Trim the stems and cut into 1/2-inch pieces.
Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
Finely dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped okra to the skillet and sauté for 5 minutes, allowing it to soften and slightly brown.
Stir in the smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes with their juices, followed by the rinsed rice. Stir everything together to coat the rice in the tomato and spice mixture.
Pour in the chicken or vegetable broth and stir to combine, making sure the rice is evenly distributed across the skillet.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer the mixture for 18-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Once the rice is tender, remove the skillet from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice gently with a fork and sprinkle with chopped fresh parsley, if desired.
Serve hot with lemon wedges on the side for a pop of brightness.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 24.9 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
