Rice with Corn, Okra and Chipotle

Prep Time: 36 minutes
Cook Time: 35 minutes
Total Time: 1 hours 11 minutes
6 servings


  • 1/2 lb fresh okra, sliced 1/2” thick
  • juice of 1 lemon
  • 3 tbsp olive oil
  • 1 onion, diced
  • 1 green pepper, chopped
  • 3 cloves garlic, chopped
  • 3 plum tomatoes, chopped
  • 1/2 cup dry sherry
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups long grain white rice
  • 8 threads saffron, crushed
  • 1 cup corn kernels
  • 1 tsp chipotle powder
  • 3 tbsp red wine vinegar
  • 4 cups chicken broth


Toss the okra with the lemon juice. Let sit for 15 minutes.

In a large saucepan, heat the olive oil over high heat. Saute the okra for 5 minutes, until golden. Add the onion, reduce the heat to medium, and cook for 5 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, until thickened.

Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the vinegar and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.


M.S. Milliken & S. Feniger