Blackened Okra With Red Rice

• 2 tablespoons peanut oil
• 1/2 cup yellow onion, finely diced
• 1/2 teaspoon coarse sea salt
• 1 cup white basmati rice, soaked in water overnight and drained well
• 1 large clove garlic, minced
• 1 cup green bell pepper, finely diced
• 5 tablespoons tomato paste
• 1 3/4 cups vegetable stock, homemade or store bought
• 2 teaspoons tamari
• 1 teaspoon coarse sea salt
• 1 pound small to medium okra pods
• 2 tablespoons peanut oil
• 4 - 6 tablespoons blackened seasoning, homemade or store bought

1. Warm the oil in a medium saucepan over low heat.
2. Add the onion and salt and saute until the onion is golden brown and quite soft, 10 to 15 minutes.
3. Add the rice and cook, stirring often, until the water has evaporated and the rice starts to smell nutty, about 2 minutes.
4. Add the garlic and bell pepper and saute until fragrant, about 2 minutes.
5. Add the tomato paste and stir well to coat the rice and vegetables.
6. Stir in the stock and tamari, increase the heat to high and bring to a boil.
7. Decrease the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
8. Remove from the heat and let stand, covered, until the okra is ready.

peanut oil, yellow onion, salt, white basmati rice, clove garlic, green bell pepper, tomato paste, vegetable stock, tamari, salt, okra pods, peanut oil, blackened seasoning

Taken from www.foodrepublic.com/recipes/blackened-okra-with-red-rice-recipe/ (may not work)