Skillet Okra And Rice

• 1 teaspoon vegetable oil
• 1/3 cup long grain rice, uncooked
• 1/2 medium onion, chopped
• 1/4 cup green bell pepper, chopped
• 1 garlic clove, minced
• 1 cup tomatoes, chopped
• 2/3 cup chicken stock or 2/3 cup broth
• 1/2 teaspoon fresh thyme or 1/8 teaspoon dried thyme
• 1/8 teaspoon red pepper sauce
• 1 small bay leaf
• 8 ounces okra, cut into 1/2-inch slices or 8 ounces frozen cut okra

1. In a 10-inch nonstick skillet, heat the oil over medium-high heat.
2. Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
3. Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
4. Stir in remaining ingredeints except for the okra.
5. Heat to boiling, reduce heat; cover and simmer until rice is tender.
6. Add the okra, cover and simmer 10 minutes longer or until okra is tender.
7. Remove bay leaf and serve.

vegetable oil, long grain rice, onion, green bell pepper, garlic, tomatoes, chicken stock, fresh thyme, red pepper, bay leaf, okra

Taken from www.food.com/recipe/skillet-okra-and-rice-179124 (may not work)