Preheat the oven to 375°F. Spray an 8×8-inch baking dish with non-stick cooking spray. Set aside.

Into a large skillet over medium-high heat, add the butter. When the butter is melted, add the bell pepper, onion, and celery. Cook for 2 minutes, until softened. Add the garlic and cook for an additional 30 seconds.

Add the rice and okra. Cook for 1 minute, stirring frequently until rice is very lightly toasted. Stir in the tomatoes with their liquid, Creole seasoning, salt, and pepper.

Transfer to the prepared baking dish. Pour in the water, distributing it throughout the casserole. Cover tightly with foil.

Bake for 1 hour and 15 minutes, or until the rice is fully cooked. Fluff the rice with a fork and serve hot.