Southern Skillet Okra and Rice

I bought a nice basket of okra at the Dallas Farmer's Market last weekend while visiting Nana and Papa. I searched for a recipe because I am afraid if I don't eat it soon, they will go bad and they are gorgeous! I came up with this one, Southern Skillet Okra and Rice. It even sounds comforting. The recipe calls for bacon, but I am omitting that obviously. I can't wait for dinner! Okra is low in calories and high in fiber as an added bonus!


Southern Skillet Okra and Rice

•½ cup chopped onion

•1 clove minced garlic

•4 cups okra (washed, stems removed, and cut in round circles)

•1 10 oz. can tomato sauce

•2 tsp Worcestershire sauce

•1 splash hot pepper sauce (about ¼ tsp)

•2 tsp chili powder

•½ tsp black pepper

•1 tsp. salt

•3 Tsp. Olive oil



Directions:

Add onion and garlic to the olive oil and saute until onion is limp.

Wash and cut okra. The okra should be 2 to 3 inches. Larger okra is rough and stringy and gives this vegetable a bad name. So, be sure it’s young and tender okra.

Add okra to skillet.

Add all remaining ingredients and stir well.

Put lid on skillet and simmer for around a half hour at medium heat.

Ladle over hot steaming rice.