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INGREDIENTS:
2 TBSP grapeseed oil
2 TBSP grapeseed oil
1 shallot, finely chopped
1-2 tsp salt (to taste)
1.5-2 cups of misc. peppers, finely chopped (a mixture of bell, jalapeno, shishito, and cayenne work great!)
8 oz beans (cut into 1" pieces)
1 lb okra, sliced
1 tsp smoked paprika
1/4 tsp cayenne pepper
fresh oregano (about 2 TBSP (chopped)
fresh thyme (about 1 TBSP)
4 garlic cloves chopped small
1 fresh tomato, chopped)
1.25 cups white rice
2.5 cups veggie broth
DIRECTIONS
Heat canola oil in a large cast iron or heavy-bottomed skillet over medium heat.
Add the onion and 1 tsp of salt and cook for about 5 minutes until translucent.
Add the peppers, beans, and okra and cook for another 3-5 minutes until starting to brown.
Add the spices and herbs (paprika, cayenne pepper, oregano, thyme) and garlic and cook for 30 seconds before adding the chopped tomato. Add the remaining tsp of salt. You will get a bit of salt from the broth, but rice soaks up a lot of flavors, so you want the mixture to be quite salty at this point. Stir and cook for another minute.
Add the rice and stir again. Let the rice saute for about 1-2 minutes before adding the veggie broth.
Bring to a boil, reduce the heat to low, and cook for 10-15 min with the lid on.
Turn the heat off and let sit for 5 minutes before removing the lid.
Stir and enjoy!
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$7.49
8.5 oz
