Charred Okra Tomato Long Grain Rice

Name: Charred Okra Tomato Long Grain Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb (450 g) fresh okra, trimmed, cut into ½-inch (1.3 cm) thick rounds; 2 tbsp (30 ml) neutral oil (vegetable, canola, or peanut); ½ tsp (3 g) salt; 1 whole medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1¼ lbs (570 g) fresh tomatoes, ripe, diced (about 2 cups), juices reserved; 1 tbsp (15 g) tomato paste; 1½ cups (300 g) long grain white rice (jasmine or regular), rinsed until water runs mostly clear; 2¾ cups (650 ml) vegetable or chicken broth; 2 whole bay leaves; 2 sprigs fresh thyme sprigs; ¼ tsp (½ g) cayenne pepper; to taste freshly ground black pepper; to taste salt; 2 whole (20 g) scallions (green onions), thinly sliced, white and light green parts separated

From the MyKitchenBank Kitchen

A vibrant Creole-style rice dish where okra is charred until crispy and sweet, then combined with fresh tomatoes, aromatics, and fluffy long grain rice. The okra releases its natural thickening compounds as it cooks, creating a slightly viscous, flavorful base that coats each grain. Simple, rustic, and deeply satisfying.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1.5 cups each)

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Ingredients

4 servings

1 lb (450 g) fresh okra, trimmed, cut into ½-inch (1.3 cm) thick rounds
2 tbsp (30 ml) neutral oil (vegetable, canola, or peanut)
½ tsp (3 g) salt
1 whole medium yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
1¼ lbs (570 g) fresh tomatoes, ripe, diced (about 2 cups), juices reserved
1 tbsp (15 g) tomato paste
1½ cups (300 g) long grain white rice (jasmine or regular), rinsed until water runs mostly clear
2¾ cups (650 ml) vegetable or chicken broth
2 whole bay leaves
2 sprigs fresh thyme sprigs
¼ tsp (0.5 g) cayenne pepper
to taste freshly ground black pepper
to taste salt
2 whole (20 g) scallions (green onions), thinly sliced, white and light green parts separated

Equipment (4)

Large heavy-bottomed skillet or Dutch oven (10–12 inch)
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife

Steps

Before you start

Read through the recipe—the okra takes time to char properly, so don't rush the first step
Prep all ingredients (okra, tomatoes, onion, garlic) before you start cooking
Use fresh okra if possible; frozen okra will release too much liquid and won't char well

1
Char the okra
- Heat a large heavy-bottomed skillet (10–12 inch) over medium-high heat until very hot, about 2 minutes.
- Add 2 tbsp (30 ml) oil.
- Working in batches to avoid crowding, add the okra rounds and sprinkle with ½ tsp (3 g) salt.
- Let them sit undisturbed for 3–4 minutes until the underside is deeply browned and charred.
- Stir well and continue cooking for another 4–5 minutes, stirring occasionally, until most of the okra pieces are caramelized on multiple sides and have released their liquid, which will begin to evaporate.
- The okra should smell sweet and slightly toasted, and any excess moisture should have cooked off.
- Transfer to a plate and set aside.
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Ready when: Okra is deeply browned on multiple sides, smells toasted, and any liquid has evaporated
Tip: Don't stir the okra constantly—let it sit to develop color. If okra is crowded in the pan, it will steam rather than char. Work in batches if needed.
2
Cook aromatics and tomato paste
- In the same skillet over medium heat, add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in 1 tbsp (15 g) tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly and coats the bottom of the pan.
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Ready when: Onion is soft and golden, garlic is fragrant, and tomato paste has darkened
Tip: Cooking the tomato paste with the aromatics deepens the flavor—don't skip this step.
3
Add tomatoes and return okra
- Add the diced tomatoes with all their juices to the skillet and stir well.
- Bring to a gentle simmer and cook for 3 minutes, stirring occasionally, to let the tomato soften and release more flavor.
- Return the charred okra to the skillet and stir to combine.
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Ready when: Tomatoes are beginning to break down and the mixture is simmering gently
4
Toast the rice
- Add the rinsed rice to the skillet and stir constantly for 2 minutes.
- The rice should dry out slightly and smell nutty and toasted.
- This step prevents mushy rice by sealing the grain's exterior.
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Ready when: Rice looks slightly translucent at the edges and smells toasted
Tip: Toasting the rice is key to keeping it fluffy and separate, not sticky.
5
Build the broth and seasonings
- Pour in 2¾ cups (650 ml) broth, stirring to scrape up any browned bits from the bottom of the skillet.
- Add the bay leaves, thyme sprigs, cayenne pepper, and a few grinds of black pepper.
- Stir well to distribute the seasonings and rice evenly.
- Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
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Ready when: Rice is tender, liquid is fully absorbed, and steam vents from the covered pot
Tip: Keep the lid on during simmering so steam cooks the rice evenly. Lifting it frequently will add time.
6
Rest and finish
- Remove from heat and let the rice rest, covered, for 10 minutes.
- This allows the grains to firm up slightly and any remaining steam to distribute evenly.
- Remove the bay leaves and thyme sprigs.
- Fluff the rice gently with a fork.
- Season to taste with salt and additional black pepper.
- Stir in the white and light green parts of the scallions.
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Ready when: Rice grains are separate and fluffy, herbs are removed
Tip: Don't skip the resting period—it makes a difference in texture.
7
Serve
- Divide the rice among bowls or plates.
- Garnish with the remaining sliced scallion greens for color and a fresh onion bite.
- Serve warm.

Good to know

Tips

Fresh okra is essential for this recipe. Frozen okra releases too much liquid and won't char properly, resulting in a mushy, watery dish.
The key to fluffy, separate grains is toasting the rice before adding the broth. This seals the exterior and prevents excessive moisture absorption.
Don't skip the charring step for the okra. It transforms the vegetable, making it sweet and caramelized, and reduces its sliminess significantly.
If your okra pieces stick together during charring, gently separate them with a wooden spoon or spatula—they'll release once they're browned enough.

Make ahead

You can char the okra and prepare all ingredients up to 4 hours ahead. Store the charred okra in an airtight container at room temperature and the prepped onion, garlic, and tomato in the refrigerator in separate containers. Assemble and cook the dish just before serving for the best flavor and texture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat with a splash of broth or water (2–3 tbsp per serving), cover, and warm gently for 5–7 minutes, stirring occasionally, until heated through. Do not freeze, as the rice texture will suffer.

Substitutions

long grain white rice (jasmine or regular) → Medium or short grain rice, or brown rice. Brown rice will require an additional 10 minutes of simmering time (total 30–32 minutes). Medium grain rice may be slightly creamier but will still work well.
fresh tomatoes, ripe → 1 can (14.5 oz / 410 g) diced tomatoes with their juice. Canned tomatoes work year-round. Use the same volume and reduce the fresh broth by ¼ cup (60 ml) to account for the extra liquid.
fresh thyme sprigs → Dried oregano or dried thyme. Use 1 tsp (1 g) dried thyme or oregano instead. Add it at the same time as the bay leaves.
cayenne pepper → Hot sauce (like Louisiana-style) or smoked paprika. Use ½–1 tsp (2.5–5 ml) hot sauce for heat, or 1 tsp (2 g) smoked paprika for a milder, smoky flavor.