Okra With Tomatoes And Rice

Okra with tomatoes and rice
5/5 - (1 vote)

After way too long of not cooking, not packing lunches, and generally not caring at all, I’m finally back at it! Mostly because I’m starting to get sick of the lunch options around here (Little Italy is not as impressive as you’d expect it to be) but also because I’ve pretty much maxed out my credit card but oops so what who cares life goes on.

This okra dish is a Lebanese/Arab classic, something my mom makes all the time. This particular dish is usually made with beef but I’ve been trying to go meatless at least 3 times a week, so I left it out this time around. I also used parsley instead of cilantro because my parsley plant may or may not die soon and I feel like I need to give it some use before it goes. I also added some chili paste to mine, because I like things a little spicier – but that’s optional (but do it!!)

What you’ll need:

  • Okra (6 or 7)
  • 1 small onion, diced
  • 1 large tomato, diced
  • 1/2 cup chopped parsley
  • 3 cloves garlic, crushed
  • 2 tsp allspice (if you don’t have any, you can use this mix as an alternative)
  • 2 bay leaves
  • Olive oil, salt & pepper
  • 1/2 cup rice


Sautée the onion, garlic and parsley in a little bit of olive oil in a small pot. Throw in the okra, add a little more olive oil and fry everything up. Throw in the tomatoes and the allspice and salt and pepper and let everything simmer for around 15 minutes. Add 1/4 cup of water, 2 bay leaves, and cover the pot. Let it simmer some more until the okra is soft. Serve with rice.

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