Healthy "Southern" Stewed Tomatoes & Okra

There are so many things i miss about living in the south. The hot summers, tubing down the rivers in New braunfels, live music at Gruene Hall, and all the homestyle Texas food. Fried Okra being one of them. My mom makes the meanest okra gumbo around, but since we are all watching our waistlines, I thought i would attempt a low fat, vegetarian, brown rice, Los Angeles version. It turned out to be just as delicious.

What you need:
5 big handfuls of fresh okra, sliced into 1/2 inch pieces
2 cloves of garlic, chopped
half of a yellow onion, chopped
about 6 chopped tomatoes, you can also use a can of tomatoes, but make sure you buy a low sodium version!
a can of low sodium vegetable broth, you can substitute water to make an even “skinnier” version
a finely chopped jalapeno…REMOVE THE SEEDS!
Brown rice, uncle ben’s has a great microwave bag, that isn’t full of sodium. only about 15 mg.
I also tore up a couple basil leaved from my garden for some added flavor.

How to:
in a large pot on medium heat soften your onion and garlic in about a tablespoon of extra virgin olive oil
add the rest of your ingredients and let simmer for 45 minutes to an hour
prepare your brown rice

Serve hot over a scoop of brown rice. If your watching carbs, the stew is filling and delicious all by itself, no rice needed!

Enjoy some “southern” cooking! xo Haylie