Okra Tomato Rice Bowls with Crispy Potatoes and Fried Eggs
Okra Tomato Rice Bowls with Crispy Potatoes and Fried Eggs
Ingredients
For the Fluffy Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/2 teaspoon salt
For the Okra and Tomato Stew
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 green bell pepper, medium, diced
- 12 ounces frozen okra, thawed
- 1 diced tomatoes, 28 ounce can, undrained
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Potatoes
- 1 pound Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 4 large eggs
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Cook the crispy potatoes: While the rice cooks, preheat a large skillet over medium-high heat. Toss the diced potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add the seasoned potatoes to the hot skillet in a single layer. Cook, stirring occasionally, for 15-20 minutes, or until golden brown and tender.
⏱️ 20 min
- 3
Start the okra and tomato stew: In a separate large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes. Add the minced garlic and diced green bell pepper and cook for another 2-3 minutes until fragrant.
⏱️ 10 min
- 4
Simmer the stew: Add the thawed okra, undrained diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the okra to soften.
⏱️ 15 min
- 5
Fry the eggs: While the stew simmers, heat a small amount of oil or butter in a separate non-stick skillet over medium heat. Crack the eggs into the skillet and fry to your desired doneness (sunny-side up, over easy, etc.). Season with a pinch of salt and pepper.
⏱️ 5 min
- 6
Assemble the bowls: Divide the cooked rice among four serving bowls. Top each with a generous portion of the okra and tomato stew, followed by the crispy potatoes. Place a fried egg on top of each bowl. Garnish with fresh chopped cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Okra Tomato Rice Bowls with Crispy Potatoes and Fried Eggs
Ingredients
For the Fluffy Rice
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups water
- 1/2 teaspoon salt
For the Okra and Tomato Stew
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 1 green bell pepper, medium, diced
- 12 ounces frozen okra, thawed
- 1 diced tomatoes, 28 ounce can, undrained
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crispy Potatoes
- 1 pound Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving
- 4 large eggs
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
Cook the crispy potatoes: While the rice cooks, preheat a large skillet over medium-high heat. Toss the diced potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add the seasoned potatoes to the hot skillet in a single layer. Cook, stirring occasionally, for 15-20 minutes, or until golden brown and tender.
⏱️ 20 min - 3
Start the okra and tomato stew: In a separate large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened, about 3-5 minutes. Add the minced garlic and diced green bell pepper and cook for another 2-3 minutes until fragrant.
⏱️ 10 min - 4
Simmer the stew: Add the thawed okra, undrained diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the okra to soften.
⏱️ 15 min - 5
Fry the eggs: While the stew simmers, heat a small amount of oil or butter in a separate non-stick skillet over medium heat. Crack the eggs into the skillet and fry to your desired doneness (sunny-side up, over easy, etc.). Season with a pinch of salt and pepper.
⏱️ 5 min - 6
Assemble the bowls: Divide the cooked rice among four serving bowls. Top each with a generous portion of the okra and tomato stew, followed by the crispy potatoes. Place a fried egg on top of each bowl. Garnish with fresh chopped cilantro.
⏱️ 5 min