Best Okra and Tomatoes with Rice

Here’s my go-to recipe for okra and tomatoes with rice, featuring fresh garden okra, ripe tomatoes, and perfectly seasoned rice that soaks up all the good flavors from the vegetables.

This Southern-inspired dish has become a regular at our dinner table during okra season. I often make extra because my family loves having the leftovers for lunch the next day. Nothing beats a bowl of homemade comfort food, right?

What Kind of Okra Should I Use?

Fresh okra is your best bet for this classic Southern dish, but frozen okra can work in a pinch – just make sure to thaw and pat it dry before cooking. When shopping for fresh okra, look for pods that are bright green, firm, and about 2-4 inches long – anything bigger can be tough and woody. The best time to find fresh okra is during summer months, but many grocery stores stock it year-round. If you’re worried about the slime factor (which some folks love and others don’t), try to avoid washing the okra until right before cooking, and make sure to dry it thoroughly with paper towels before slicing.

Options for Substitutions

Here are some helpful substitutions you can try with this Southern-style dish:

• Long-grain white rice: You can swap the white rice for brown rice, but you’ll need to adjust cooking time to about 45 minutes and use 2.5 cups of water. Cauliflower rice works too for a low-carb option – just follow package instructions for cooking.
• Fresh okra: If fresh okra isn’t available, frozen okra works just as well – no need to thaw before cooking. Just know that frozen okra might release a bit more liquid during cooking.
• Whole tomatoes: Feel free to use diced tomatoes instead of whole ones. Fresh tomatoes work too – use about 4 medium tomatoes, chopped. If using fresh, you might need to add a bit more liquid to the dish.
• All-purpose flour: For thickening, you can use cornstarch (1 teaspoon) or rice flour as gluten-free options. Mix with a little cold water before adding to prevent clumping.
• Green bell pepper: Red or yellow bell peppers work just fine here. You could even try poblano peppers for a slightly different flavor – just remove the seeds first.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, make sure your pan is hot before adding the okra and avoid overcrowding, which can trap moisture and increase the slimy texture. A common error is stirring the okra too frequently; instead, let it cook undisturbed for a few minutes at a time to develop a nice sear and reduce the mucilage. Another crucial mistake is not cooking the rice properly – always rinse it first to remove excess starch, and let it rest covered for 10 minutes after cooking for fluffy, separate grains. When combining the vegetables, be careful not to overcook the tomatoes – they should maintain some structure rather than completely breaking down into sauce, so add them towards the end of cooking and simmer just until heated through.

What to Serve With Okra and Tomatoes?

This Southern-style dish pairs really well with cornbread – the slightly sweet, crumbly texture is perfect for soaking up all that tasty tomato sauce! Since you’ve already got rice as part of the meal, you might want to add some protein like fried chicken, smoked turkey legs, or black-eyed peas to round things out. For a complete Southern meal experience, try serving it with some collard greens or butter beans on the side. If you’re keeping it simple, a piece of country ham or some crispy bacon crumbled on top adds just the right touch of smoky flavor to complement the okra and tomatoes.

Storage Instructions

Keep Fresh: This okra and tomatoes dish is perfect for leftovers! Place it in an airtight container in the fridge, and it’ll stay good for 3-4 days. The rice is best stored separately from the okra and tomato mixture to keep its texture just right.

Make Ahead: You can prep the vegetables ahead of time – slice the okra, chop the onions and peppers, and store them separately in the fridge for up to 2 days. This makes dinner prep super quick when you’re ready to cook!

Warm Up: To enjoy your leftovers, heat the okra and tomato mixture in a pan on medium-low heat, adding a splash of water if needed. For the rice, sprinkle a few drops of water over it before microwaving to bring back its fluffy texture. Give everything a good stir, and it’ll taste just like day one!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 teaspoons kosher salt, divided (or to your preference)
• 1/2 pound okra, sliced (approximately 1 1/2 to 2 cups)
• 1/2 onion, chopped (about 1/4 to 1/2 cup)
• 1/2 green bell pepper
• 2 tablespoons cooking oil
• 1 can whole tomatoes with juice (14.5 ounces)
• 2 teaspoons sugar
• 2 teaspoons all-purpose flour
• 1/4 teaspoon black pepper

Step 1: Prepare and Cook the Rice

Start by combining the rice and 2 cups of water in a saucepan.

Add 1 teaspoon of kosher salt for flavor.

Bring the rice to a boil, then reduce the heat to low.

Cover the pan with a lid and let it simmer for 18 minutes.

After cooking, remove the rice from the heat but keep the lid on.

Let it stand for 5 minutes before fluffing with a fork.

Keep the rice warm for serving later.

Step 2: Prep the Vegetables

While the rice is cooking, wash the okra thoroughly and pat it dry.

Peel and chop the onion.

Remove the stem and seeds from the green pepper and dice it into 1/4-inch pieces.

Set all the prepped vegetables aside for cooking.

Step 3: Cook the Okra

Bring a medium saucepan of water to a boil.

Add 1 teaspoon of kosher salt to the water and then add the okra.

Cook the okra for about 10 minutes, or until tender.

Drain the okra well once it is cooked and set it aside.

Step 4: Cook Onion, Bell Pepper, and Tomatoes

In a skillet over medium heat, heat the vegetable oil until hot and shimmering.

Add the chopped onion and diced bell pepper.

Cook for about 5 minutes, stirring frequently, until the vegetables become tender.

Dice the whole tomatoes and add them, along with their juices, to the skillet.

Reduce the heat to low and continue to cook for an additional 5 minutes.

Step 5: Combine and Thicken

Add the cooked okra and a bit of sugar to the tomato mixture.

Taste and season with additional salt and pepper as needed.

In a small bowl, combine 2 teaspoons of flour with about 1 tablespoon of cold water.

Whisk or stir until a smooth paste forms.

Add this flour mixture to the skillet with the okra and tomatoes.

Cook, stirring constantly, until the mixture thickens.

Step 6: Serve the Dish

Once the okra and tomato mixture has thickened and is flavorful, it’s ready to be served.

Spoon the warm okra mixture over the prepared rice.

Enjoy your delicious meal!