Ingredients
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1 tablespoon olive oil
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1 -2 onion, chopped
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6 stalks celery, diced
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4 garlic cloves, minced
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2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
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1 bay leaf
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1 (28 ounce) can diced tomatoes
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1/2 cup brown rice
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4 cups vegetable broth or 4 cups chicken broth
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2 teaspoons paprika
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4 teaspoons lemon juice
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salt
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2 cups okra, sliced (I use frozen)
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1 green pepper, diced
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1 -2 dash hot pepper sauce (Tabasco)
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1/2 teaspoon peppercorn, cracked
Instructions
- In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
- Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
- Stir in tomatoes and bring to a boil.
- Transfer to large crock pot insert.
- Stir in rice and broth.
- Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
- Discard bay leaf.
- In a small cup mix together the paprika and lemon juice.
- Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
- Cover and cook on high for 20 minutes or until pepper is tender.
- Add a dash or two of hot pepper sauce if desired.