Hey everyone, Jason Griffith here! When I’m in the mood for some classic Southern comfort food, there are few dishes that hit the spot quite like a good Okra and Rice Casserole. This dish is a true celebration of Southern flavors, combining tender okra, fluffy rice, and a rich, savory tomato-based sauce. It’s a hearty and satisfying side dish that is perfect for a holiday meal or a cozy Sunday dinner. This casserole is an easy, one-pan wonder that you can have on the table with minimal effort.
I first had this dish at a family friend’s house in Georgia, and I was immediately hooked. I was so surprised at how a few simple ingredients could come together to create something so incredibly delicious and comforting. The secret, I learned, is in the combination of the okra and a savory tomato base. The okra cooks down, and the rice absorbs all that fantastic flavor. It’s a classic for a reason, and it’s a great way to use up fresh okra from the garden or farmer’s market.
Why I Love This Recipe
What I love most about this Okra and Rice Casserole is its incredible flavor and ease of preparation. It’s an easy one-pan meal that you can have on the table in under an hour, and cleanup is an absolute breeze. The combination of the okra, rice, and tomato base is a classic for a reason. It’s a savory, hearty, and satisfying side that pairs perfectly with so many different meals.
This recipe is also incredibly versatile. You can easily add a little protein to the dish to turn it into a main course. Some sausage, shrimp, or chicken would be a fantastic addition. It’s a forgiving recipe that you can easily make your own by adding a little extra spice or a different kind of vegetable. For another great one-pan dinner, my recipe for This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit is also a total crowd-pleaser.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb fresh or frozen okra, sliced
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
Swaps and Notes
- Okra: You can use fresh or frozen okra for this recipe. If you’re using fresh, be sure to wash and slice it. If you’re using frozen, you can just toss it in without thawing.
- Rice: Long-grain white rice is ideal for this recipe because it cooks quickly and absorbs flavor well. You can use brown rice, but you’ll need to increase the cooking time and liquid.
- Tomatoes: Canned diced tomatoes with their juices are perfect here. They provide a lot of flavor and liquid for the rice to cook in.
- Protein: To make this a main course, you can add 1 lb of sliced sausage, shrimp, or cubed chicken. Just be sure to cook the protein before adding the other ingredients. For a similar dish with sausage, you might also like my This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor.
- Spice: For a little kick, you can add a pinch of cayenne pepper or some red pepper flakes.
Instructions
- Sauté the Vegetables: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Okra: Add the sliced okra to the skillet and cook for 5-7 minutes, stirring occasionally, until it starts to lose its “sliminess.”
- Combine: Stir in the rinsed long-grain rice, diced tomatoes (with their juices), chicken or vegetable broth, dried thyme, and smoked paprika. Season with salt and black pepper to taste.
- Cook the Casserole: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 15-20 minutes, or until the rice is cooked through and has absorbed most of the liquid.
- Rest and Serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to fully steam and become fluffy. Fluff with a fork and serve hot.
Tips for Success
- Cook the Okra First: Cooking the okra for a few minutes before adding the other ingredients helps to reduce its sliminess, resulting in a better texture in the final dish.
- Rinse the Rice: Rinsing the rice before adding it to the skillet helps to remove excess starch, which prevents the casserole from becoming too gummy.
- Use a Tight-Fitting Lid: A tight-fitting lid is crucial for this recipe. It traps the steam and ensures the rice cooks evenly and perfectly.
- Don’t Stir While Simmering: Once you cover the skillet and reduce the heat, resist the urge to stir. Stirring can prevent the rice from cooking properly.
Serving Suggestions and Pairings
This Okra and Rice Casserole is a fantastic side dish for so many different meals. It pairs perfectly with roasted chicken, fried fish, or pork chops. It’s a great addition to a spread of other Southern comfort foods like my recipe for These Easy Turkey Wings are My Favorite Comfort Food for Lazy Sundays or a hearty bowl of my This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approximately 300
- Protein: 8g
- Fat: 10g
- Carbohydrates: 40g
This is a hearty and satisfying side dish that’s packed with fiber and nutrients.
Storage and Leftover Tips
Leftover okra and rice casserole can be stored in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add a splash of water or broth when reheating. You can warm it gently in a skillet on the stove or in the microwave.
More Recipes You Will Love
If you’re a fan of easy and delicious one-pan meals, you’ll love some of my other creations. For a great weeknight dinner, my recipe for This Dorito Casserole is My Favorite Weeknight Dinner Shortcut is a lifesaver. And for another great hearty meal, you can’t go wrong with my recipe for These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Okra and Rice Casserole is a recipe that is sure to become a new favorite in your home. It’s a simple, flavorful, and incredibly easy side dish that is the perfect way to get a delicious taste of the South on your plate.
I’d love to know what your favorite Southern side dish is! Let me know in the comments below. And don’t forget to follow me for more delicious recipes. Happy cooking!
Okra and Rice Casserole: A Hearty and Flavorful Southern Side
Ingredients
- 2 tbsp olive oil
- 1 lb fresh or frozen okra
- 1 cup long-grain white rice
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 lb of sliced sausage
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add sliced sausage and cook until browned.
- Stir in the okra, diced tomatoes, rice, dried thyme, smoked paprika, vegetable broth, salt, and pepper.
- Bring to a simmer, then transfer the mixture to a casserole dish.
- Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the rice is cooked and the liquid is absorbed.
- Let it cool for a few minutes before serving.
Leave a Reply