Categories: Main Dish, Slow Cooker, Stew, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 -2 onion , chopped
• 6 stalks celery , diced
• 4 garlic cloves , minced
• 2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
• 1/2 teaspoon peppercorn , cracked
• 1 bay leaf
• 1 (28 ounce) can diced tomatoes
• 1/2 cup brown rice
• 4 cups vegetable broth or 4 cups chicken broth
• 2 teaspoons paprika
• 4 teaspoons lemon juice
• salt (optional)
• 2 cups okra , sliced (I use frozen)
• 1 green pepper , diced
• 1 -2 dash hot pepper sauce (Tabasco)

Directions

1. In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).

2. Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.

3. Stir in tomatoes and bring to a boil.

4. Transfer to large crock pot insert.

5. Stir in rice and broth.

6. Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.

7. Discard bay leaf.

8. In a small cup mix together the paprika and lemon juice.

9. Add paprika/lemon juice mixture, okra and green pepper, stirring in well.

10. Cover and cook on high for 20 minutes or until pepper is tender.

11. Add a dash or two of hot pepper sauce if desired.

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