Ingredients
- 1 cup brown rice
- 1 small onion, sliced
- 2 cloves garlic, sliced
- 1 bay leaf
- 2 tablespoons olive oil
- 1 (14.5-ounce) can diced tomatoes
- 2 cups frozen cut okra
- 1 cup fresh or frozen corn kernels
- ¼ teaspoon cayenne pepper
- Kosher salt and black pepper
- 1½ cups shredded rotisserie chicken
How to Make It
- Cook the rice according to the package directions.
- Cook the onion, garlic, and bay leaf in the oil in a skillet over medium heat until softened, 8 to 10 minutes. Add the tomatoes, okra, corn, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until tender, 6 to 7 minutes. Add the chicken and cook until heated through, 1 to 2 minutes. Serve over the rice.
