Categories: Main Dish, Slow Cooker, Stew, Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 -2 onion , chopped
- 6 stalks celery , diced
- 4 garlic cloves , minced
- 2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
- 1/2 teaspoon peppercorn , cracked
- 1 bay leaf
- 1 (28 ounce) can diced tomatoes
- 1/2 cup brown rice
- 4 cups vegetable broth or 4 cups chicken broth
- 2 teaspoons paprika
- 4 teaspoons lemon juice
- salt (optional)
- 2 cups okra , sliced (I use frozen)
- 1 green pepper , diced
- 1 -2 dash hot pepper sauce (Tabasco)
Directions
-
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.