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Smothered Okra with Chicken and Rice

When Steve and I lived in the Dominican Republic, one of our favorite side dishes was smothered okra.  I would go into the fruit and veggie market and get a pound of fresh okra.  I’d grab some peppers and an onion, then I’d probably pay $1 for it all…maybe $1.25, and I’d be on my way.

Eddy was my market man…and he always gave me a great deal! Nothing had prices on it, but I knew he was giving me

(While there are a number of things that I miss about our days in the Dominican Republic…our friends, our church, the simplicity of life, the slower pace…I especially miss the insanely cheap prices on fresh fruit and vegetables.

Insane-ly. Insane-ly. Cheap.

(I often wonder if I still lived there, if I could make all these $5 Dinners for just $3 or $4 with the cheaper produce prices!)

Once I got home, I’d rinse and start chopping…sauteing the vegetables with some canned tomatoes for a delicious smothered okra side dish.

And here I’ve turned this side dish favorite into a full meal…

Let’s get to it, shall we?!

Saute the chicken pieces in olive oil with some salt, pepper and Cajun seasoning.

Toss in a bag of frozen okra.

Then a bag of mixed peppers.

(Add them frozen, no need to thaw.)

Add can of Rotel.

Mix and toss.  Cooked a few more minutes, until the veggies begin to thaw.

Add a few drops of Tabasco. Or a lotta drops of Tabasco.

Whatever kind of heat you like.

Cover and bake. Serve over brown rice.

Smothered Okra with Chicken and Rice


  • 1 1/2 cups white rice ($.30)
  • 1.5 lb. boneless skinless chicken thighs ($2.98)
  • Couple dashes Cajun seasoning ($.05)
  • Salt and pepper
  • 1 bag frozen okra ($.68)
  • 1 bag frozen pepper blend ($.68)
  • 1 10 oz. can Rotel ($.16)
  • Couple drops Tabasco ($.05)
  • Salt and pepper to taste


  • Cook the white rice (or brown rice will work too) according to package instructions.
  • Saute the chicken pieces in olive oil with some Cajun seasoning and salt and pepper.
  • Add the okra and pepper blends, then add the Rotel. Mix up and add in some drops of Tabasco.
  • Once the veggies have thawed, cover and move the dutch oven to the oven.
  • Bake at 350 for 20-25 minutes, or until the chicken has cooked through. Cooking time may vary depending on the thickness of the chicken.
  • Serve Smothered Okra and Chicken with juices over the brown rice.