There are some recipes I fall back on again and again—not because they’re fancy or complicated, but because they’re reliable, comforting, and packed with flavor. This Okra & Rice Casserole is one of those dishes. It’s a one-pan wonder that’s plant-based, budget-friendly, and totally satisfying. I love making it when I want something hearty and Southern-inspired, but I don’t want to spend all night in the kitchen.
This casserole brings together the holy trinity of Creole cooking (onion, bell pepper, and celery), cozy rice, tangy tomatoes, and earthy okra—all seasoned with a bold mix of spices and baked to perfection. It’s a no-fuss recipe that fills the kitchen with mouthwatering aromas and always delivers on flavor.
Let me show you why this casserole deserves a spot in your regular rotation.
Why I Keep Coming Back to This Recipe
This casserole has become one of my weeknight staples for a few key reasons:
- Simple pantry and produce ingredients: It’s built on things I almost always have—rice, canned tomatoes, and aromatics.
- Naturally vegan and satisfying: With the fiber from the okra and the heartiness of rice, no one misses the meat.
- Hands-off baking time: Once it’s in the oven, I don’t have to think about it again for over an hour.
- Big flavor with little effort: Creole seasoning does most of the heavy lifting, giving the dish its signature Southern kick.
It’s also an easy recipe to double for a crowd or scale down for meal prep.
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 10 mins | Cook Time: 1 hour 15 mins)
- Non-stick cooking spray
- 1 tablespoon vegan butter (or regular, if not vegan)
- 1/4 cup green bell pepper, seeded and diced
- 1/4 cup yellow onion, diced
- 1/4 cup celery, diced
- 1/2 teaspoon garlic, minced
- 3/4 pound fresh okra, trimmed and sliced into 1/2-inch rounds
- 1 cup long-grain white rice (uncooked)
- 1 (14 oz) can petite diced tomatoes with their liquid
- 1 1/2 teaspoons Creole seasoning (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup water
How I Make This Okra & Rice Casserole (Step-by-Step)
1. Prep the Baking Dish
I start by preheating my oven to 375°F. Then I lightly coat an 8×8-inch baking dish with non-stick spray and set it aside. You don’t want any of that tasty rice sticking to the corners.
2. Sauté the Veggies
In a large skillet over medium-high heat, I melt the vegan butter. Once it’s sizzling, I toss in the green bell pepper, onion, and celery. After about 3 minutes—when they’ve softened up nicely—I stir in the minced garlic and cook for just 30 seconds more.
3. Add the Okra and Rice
Next, I add the sliced okra and uncooked rice directly into the skillet. I stir constantly for about 1 minute, just enough to lightly toast the rice and coat everything with the buttery veggie base.
Pro tip: Toasting the rice slightly adds a subtle nuttiness and helps it hold up during baking.
4. Season and Combine
I pour in the diced tomatoes (liquid and all), then sprinkle in the Creole seasoning, salt, and pepper. Everything gets stirred together until it’s evenly combined and coated in all those gorgeous spices.
5. Bake to Perfection
I transfer the entire mixture into the prepared baking dish and pour the 3/4 cup of water over the top, making sure the liquid is spread throughout the casserole. Then I tightly cover it with foil and place it in the oven.
It bakes for 1 hour and 15 minutes—no peeking. When the timer’s up, I remove the foil, fluff the rice gently with a fork, and serve it hot.
What I Serve With It
This casserole holds its own as a main dish, but sometimes I like to pair it with something cool and crisp on the side. Here’s what works well:
- Simple cucumber salad with vinegar and dill
- Cornbread or crusty bread to soak up the flavorful tomato juices
- Sauteed greens like collards or kale for a true Southern-style plate
If I’m making this for guests, I’ll add a side of vegan sausage or grilled portobellos to make it feel a little more celebratory.
Ways I’ve Tweaked It (And You Can Too)
- Add heat: I love a little extra kick, so I’ve stirred in cayenne or used spicy diced tomatoes.
- Switch the rice: Long-grain brown rice works too—just increase the baking time by 15-20 minutes and check for doneness.
- Make it cheesy: For non-vegan friends, I sometimes stir in a handful of shredded cheddar before baking or sprinkle some on top halfway through.
- Use frozen okra: If fresh isn’t available, frozen sliced okra works just fine—no need to thaw first.
FAQs From My Kitchen to Yours
Q: Does the okra get slimy?
A: Not at all. Because it’s cooked with acidic tomatoes and baked rather than boiled, the okra stays tender without that sticky texture. Toasting it with the rice helps too.
Q: Can I make this ahead?
A: Yes! I often assemble everything in the dish the night before, cover it tightly, and pop it in the fridge. Just let it sit at room temp for 15-20 minutes before baking.
Q: What if I want more protein?
A: Stir in canned black-eyed peas, red beans, or chopped vegan sausage before baking. They soak up the flavor beautifully.
Q: How do I store leftovers?
A: This keeps well in the fridge for up to 4 days. I reheat individual portions in the microwave or warm it up covered in the oven at 325°F.
Final Thoughts
This Okra & Rice Casserole has become one of my most dependable dishes. It’s bold, satisfying, and nourishing in a way that sneaks up on you. The okra and tomatoes give it that unmistakable Southern character, while the rice and spices make it hearty enough to be a meal on its own. And I love that it’s plant-based without sacrificing comfort.
If you’re looking for a no-fuss recipe with roots in Southern flavor and a solid place in your weeknight dinner lineup, this is it. Try it once, and you’ll see why I always keep a can of tomatoes and a bag of okra in my freezer—just in case the craving strikes.
Creole-Spiced Okra & Rice Casserole That Practically Cooks Itself
Ingredients
- 1 tablespoon vegan butter (or regular)
- 4 cups green bell pepper, diced
- 4 cups yellow onion, diced
- 4 cups celery, diced
- 2 teaspoons minced garlic
- 4 pounds fresh okra, sliced
- 1 cup long-grain white rice (uncooked)
- 2 teaspoons salt
- 4 teaspoons ground black pepper
- 4 cups water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the vegan butter over medium heat.
- Add the diced green bell pepper, yellow onion, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced okra to the skillet and cook for an additional 5 minutes.
- In a large casserole dish, combine the sautéed vegetables with the uncooked rice, salt, black pepper, and water.
- Stir everything together until well mixed, then cover the dish with aluminum foil.
- Bake in the preheated oven for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven and let it sit for 5 minutes before serving. Fluff with a fork and enjoy!
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