Ingredients
4 cups water1 can (28 ounces) diced tomatoes, undrained1-1/2 cups chopped green peppers1 large onion, chopped3 garlic cloves, minced1 teaspoon Italian seasoning1 teaspoon chili powder1/2 to 1 teaspoon hot pepper sauce1/2 teaspoon salt1 bay leaf4 cups cooked brown rice2 cans (16 ounces each) kidney beans, rinsed and drained3 cans (8 ounces each) tomato sauce1 package (16 ounces) frozen sliced okra
Preparation
In a large Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
