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Skillet Okra And Rice

vegetables, side dishes, southern, rice & grains

1 teaspoon vegetable oil
1/3 cup uncooked regular long grain
1/4 cup chopped onion (about 1 small)
1/4 cup chopped green bell pepper
1 small clov garlic; finely chopped
1 cup chopped tomato (about 1 large)
2/3 cup chicken broth
1/2 teaspoon chopped fresh or
1/8 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon red pepper sauce
1 small bay leaf
8 ounces okra; cut into 1/2-inch
1 package frozen cut; (10 ounces)
okra. Thaw just enough to separate

Heat oil in 10-inch nonstick skillet over medium-high heat. Saute rice in oil about 3 minutes or until golden brown. Stir in onion, bell pepper and garlic. Saute about 5 minutes until onion begins to soften. Stir in remaining ingredients except okra. Heat to boiling; reduce heat. Cover and simmer until rice is tender. Stir in okra. Cover and simmer 10 minutes longer or until okra is tender. Remove bay leaf. 4 SERVINGS (ABOUT 1/2 CUP EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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