Tomato Okra Rice

This is a really delicious tomato and okra rice dish, made easy with a jar of the USDA recipe for Tomatoes with Okra.

We planned this recipe for cooking in a pressure cooker.  Many people who have a pressure canner, when asked, will say they don’t have a pressure cooker. Yes, you do! Your pressure canner can be used as pressure cooker! If you have a pressure canner, then you also have a pressure cooker. (Pressure canners can always be used as pressure cookers, though the same is not always true the other way round. See here: Pressure cookers versus canners.)

See Recipe Notes below for pressure cooker details and alternatives.

This recipe uses:

• Tomatoes with okra;
• Chicken stock;
• Italian seasoning.

The recipe

Yield: 6 x 1  cup (250 g / 8 oz) servings

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Tomato Okra Rice

This is a really delicious tomato and okra rice dish, made easy with a jar of the USDA recipe for Tomatoes with Okra.

Course Side Dish

Cuisine American

Keyword Okra, Rice

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 cups

Calories 2779 kcal

Ingredients

• 1 litre tomatoes with okra (1 quart)
• 1 half-litre chicken stock (1 US pint. Or turkey stock)
• 400 g brown rice (Or white. 2 cups / 14 oz. )
• Italian seasoning (to taste)

Metric - US Customary

Instructions

1. Combine in casserole dish that holds a minimum of 1 ½ litres (6 cups) in capacity.

2. Put bottom rack in 16 quart Presto pressure cooker / canner.

3. Add 2 litres / quarts water to 16 quart Presto pressure cooker / canner.

4. Set casserole dish in.

5. Cook for 40 minutes at 15 pounds pressure (or high pressure on other pressure cookers: 13 to 15 pounds) (see recipe notes for white rice.)

6. At end, use natural release (turn off heat, let pressure come to zero naturally).

Recipe notes

If you don’t have a jar of Tomatoes and Okra on your shelf, you can always just use a jar of regular home-canned tomatoes (use juice and all.)

Feel free to add whatever seasoning you wish.

We used brown rice, because it’s a 0-point food now on Weight Watchers (purple plan.) You can of course use white rice. If you do use white rice, reduce the cooking time: probably to 15 – 20 minutes.

Store leftovers in a sealed container in the fridge within 2 hours of cooking, and use up within 3 to 5 days, or freeze.

The pressure cooker

Many people who will be reading this recipe will have a 16-quart or 21-quart pressure canner.  You can use one of those canners to make this recipe in, whether it is a Mirro, an All-American, or a Presto. For the Presto 16-quart or 21-quart, you’ll want to put two litres / US quarts of water into the pot.

You can of course use any other type of pressure cooker you may have. Just find a casserole dish that will fit in it and that is safe to be used for the kind of heat inside a pressure cooker.  For another model other than the two Prestos mentioned above, consult your manual for how much water to put in for 40 minutes of cooking time. (The pictures here show it being made in a T-Fal stovetop pressure cooker, which required 750 ml / 3 cups of water for that particular model.)

And, just a reminder, when you are using a pressure canner as a pressure cooker, then you do not vent it first. Just put the gauge on, and bring it straight up to pressure and start your cooking timing.

And yes, you could probably also work out a way to make this by simmering it on the stovetop in a standard cooking pot, or even as a dish cooked in the microwave! We’ll leave you to figure out the details on that.

The assembled mixture before cooking. It should look soupy — the rice will need all that water.

Source

In-house.

Nutrition

(assuming made with low-salt chicken stock)

Per 1 cup / 250 g ( 8 oz):

• 279 calories

* Nutrition info provided by My Fitness Pal