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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Cajun Side Dish |
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Serves: 6 Print this RecipeWhen selecting okra, look for fresh pods that are bright green in color, firm and less than 4 inches long. 1 tablespoon vegetable oil 2 1/2 cups sliced okra (about 8 ounces) 1 cup frozen whole kernel corn 1 large onion, chopped (about 1 cup) 1 medium green bell peppers or red or yellow, chopped (about 1 cup) 3 large tomatoes, seeded and chopped (about 3 cups) 1 (15-ounce) can blackeyed peas, rinsed and drained 2 teaspoons chopped fresh or 1/2 tsp dried thyme leaves 2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 to 1/4 teaspoon ground red pepper (cayenne) Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra, corn, onion and bell pepper in oil, stirring frequently, until crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot. 1 Serving: Calories 135 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 360mg; Carbohydrate 30g (Dietary Fiber 11g); Protein 8g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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