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Ingredients

2 (14 ounce) cans chicken broth 2 (10.75 ounce) cans tomato soup (such as Campbell's®) 1 (14.5 ounce) can diced tomatoes 1 pound frozen okra 1 green bell pepper, chopped ½ small onion, chopped 2 tablespoons butter ½ tablespoon Creole seasoning (such as Tony Chachere's®), or more to taste 1 teaspoon poultry seasoning (such as McCormick®) ⅛ teaspoon cayenne pepper 1 bay leaf 1 (14 ounce) package instant brown rice (such as Minute®) 1 ½ cups water

Nutrition Info

240 calories carbohydrate: 45.5 g cholesterol: 10.2 mg fat: 4.4 g fiber: 4.8 g protein: 6.8 g saturatedFat: 1.8 g servingSize: - sodium: 690.1 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Combine chicken broth, tomato soup, tomatoes, okra, bell pepper, onion, butter, Creole seasoning, poultry seasoning, cayenne pepper, and bay leaf in a large pot. Bring to a boil. Boil for 5 minutes, reduce heat to low, cover, and simmer for 15 minutes.
Meanwhile, bring rice and water to a boil in a pot. Reduce heat to medium or medium-low. Cover and cook until water is absorbed, about 10 minutes. Add rice to stew and remove bay leaf before serving.

8 servings

The okra lover's dream! Spicy, tomato-based stew with rice and lots of okra.