Jambalaya Stew

• 4 cups water
• 2 1/2 cups chopped tomato (about 2 large)
• 1 1/2 cups chopped green bell pepper (about 2 small)
• 1 cup chopped onion (about 1 medium)
• 1 teaspoon dried Italian seasoning
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• 3/4 teaspoon salt
• 3 garlic cloves, minced
• 1 bay leaf
• 2 cups uncooked instant rice
• 3 (8-ounce) cans no-salt-added tomato sauce
• 2 (15-ounce) cans no-salt-added red kidney beans, undrained
• 1 (16-ounce) package frozen sliced okra, thawed

1. Combine first 10 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes.
2. Add rice and remaining ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until okra is tender. Remove and discard bay leaf.
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water, tomato, green bell pepper, onion, italian seasoning, chili powder, hot sauce, salt, garlic, bay leaf, rice, salt, salt, okra

Taken from www.myrecipes.com/recipe/jambalaya-stew-0 (may not work)