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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.