1 lg. onion
1 tbsp. butter
1 c. extra long grain rice
2 env. chicken bouillon
1/4 tsp. cracked black pepper
1 pkg. (10 oz.) frozen cut okra thawed

In medium saucepan saute onion in butter 5 minutes until onion is soft. Stir in rice. Add bouillon, pepper and 2 cups water. Bring to a boil; reduce heat. Cover and simmer 20 minutes until rice is tender and liquid has been absorbed. Fold in okra.