Ingredients
2
teaspoons olive or canola oil
2
medium onions, sliced
1
clove garlic, finely chopped
1
tablespoon chili powder
1
can (28 oz) diced tomatoes, undrained
1 3/4
cups water
1/2
cup uncooked long grain rice
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2
teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1
teaspoon ground cumin
1/2
teaspoon red pepper sauce
1
package (10 oz) frozen sliced okra
1
lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1
medium green bell pepper, chopped (1/2 cup)
Preparation
In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.
