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Spanish Okra

Spanish Okra

Chili powder and hot sauce give this dish an extra kick.
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Serves 8

  • 1 cup white rice
  • 4 cups Pictsweet frozen Baby Cut Okra
  • 1/2 cup Pictsweet frozen Chopped Onions
  • 3 tablespoons butter
  • 1 can (14.5 oz.) undrained, diced tomatoes
  • 1 tablespoon chili powder
  • Hot sauce to taste


Prepare rice according to cooking directions; set aside. Place frozen okra and onions in a saucepan and cover with water. Place on stove top and bring to a boil. Boil for 3 minutes. Drain. In a large skillet, combine cooked okra, onions, butter, tomatoes, chili powder and hot sauce. Cover and cook mixture over medium heat for 15 minutes or until vegetables are thoroughly heated, stirring occasionally. Serve over hot cooked rice.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 160
  • Total Fat: 3g
  • Cholesterol: 5mg
  • Sodium: 120mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 2g
  • Protein: 3g

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