By Megan Winfrey

The weather is changing, and the most glorious of all seasons is upon us! I know, I know...we don't get to REALLY experience Fall here in Texas, but any reprieve from the heat, even if only for a few days, is much welcome and celebrated. 85 degrees? Give me a chai latte, leggings, and comfort food. After making this week's recipe, I've had all of those things today - and I'm feeling pretty good about it.

Smothered Okra over Rice

• 2 tbs. butter
• 3 slices of bacon, roughly chopped
• 4 garlic cloves, chopped
• 1 large sweet onion, roughly chopped
• 3 small JBG bell peppers, roughly chopped
• 1 stalk of celery, roughly chopped
• 2-3 lb. okra, trimmed and sliced to 1/2" thickness
• 1 cup chicken stock
• 1 tsp. dried thyme
• 2 tsp. sugar
• 1 tsp. cayenne pepper
• 1 can whole peeled tomatoes, crushed by hand (see photo)
• 1 bay leaf
• 1 cup white rice
• salt and pepper to taste

 

Heat the butter over medium in a dutch oven or deep skillet. Add the bacon and cook until the fat renders. Add the garlic, onion, bell peppers, and celery and cook until golden, about 10 minutes. Stir in the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and cook until okra is tender, about 45 minutes to an hour.



Prepare the rice according to the packaging. I always do 1 cup of rice, 2 cups of water, and a pat of butter. Bring to a boil, stir, cover, reduce to low, and let simmer for 15 minutes. Remove from the heat but keep the lid on for another 10 minutes until all the moisture is absorbed.

Serve the smothered okra over the rice, garnish with celery leaves if desired.