Ingredients

• 2 tablespoons olive oil
• 1/2 medium onion minced or ½ tsp of onion powder
• 1/2 medium green pepper minced
• 3 cloves garlic minced
• 3 cups vegetable broth
• ½ cup Goya Sofrito Tomato Cooking Base
• 16 ounces of fresh okra, destemmed
•  2 cups frozen corn
• 2 cans of chopped tomatoes with oregano, basil, and garlic
• 1 Tbsp. of nutritional yeast
• 1 1/2 tsp. smoked paprika
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1/4 to 1/2 teaspoon ground cayenne pepper to taste
• Salt and pepper to taste
• Cooked brown rice

Steps

1. Heat oil over medium heat and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes.
2. Add green pepper and garlic, then sauté 3 minutes more. Stir in the broth, Sofrito, okra, corn, tomatoes, nutritional yeast, paprika, thyme, oregano and marjoram.
3. Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender. Before serving, add salt and pepper to taste.
4. Serve Okra Corn Stew with rice.