Okra And Rice Casserole

• 3 tablespoons canola oil
• 2 tablespoons all-purpose flour
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 teaspoons minced garlic
• 1 (14.5-oz.) can diced tomatoes
• 3 cups vegetable broth
• 1 1/2 pounds fresh okra, trimmed and cut into 1 1/2- to 2-inch pieces
• 1 cup fresh corn kernels (from 2 ears)
• 2 teaspoons Cajun seasoning
• 1/4 teaspoon black pepper
• 1/4 cup (2 oz.) salted butter, melted
• 2 garlic cloves, pressed
• 8 (1-inch-thick) French bread slices
• 2 (8.5-oz.) pouches microwavable basmati rice

1. Preheat oven to 350u0b0F. Lightly grease a 13- x 9-inch baking dish. Whisk together oil and flour in a Dutch oven; cook over medium-high, whisking, until mixture is golden brown, 5 to 7 minutes. Stir in onion, celery, bell pepper, and minced garlic, and cook, stirring, until vegetables begin to soften, about 3 minutes.
2. Stir in tomatoes, broth, okra, corn, Cajun seasoning, and pepper, and bring to a boil over medium-high. Reduce heat to medium, and cook, stirring, until slightly thickened, 10 minutes.
3. Meanwhile, combine melted butter and pressed garlic. Brush both sides of French bread slices with garlic butter, and bake in preheated oven until lightly golden, about 3 minutes per side. Remove from oven, and process in a food processor until coarsely crumbled.
4. Squeeze rice pouches to separate grains. Tear a 2-inch vent in each pouch. Microwave both pouches at the same time at HIGH for 2 minutes. (The rice will be slightly undercooked.) Spoon into prepared baking dish. Top with okra mixture and breadcrumbs.
5. Bake in preheated oven until breadcrumbs are golden brown, 25 to 30 minutes. Let stand 10 minutes before serving.

canola oil, flour, yellow onion, celery, green bell pepper, garlic, tomatoes, vegetable broth, fresh okra, fresh corn kernels, cajun seasoning, black pepper, butter, garlic, bread, pouches

Taken from www.myrecipes.com/recipe/okra-rice-casserole (may not work)