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

In medium saucepan saute onions in butter 5 minutes. Stir in rice and add bouillon, pepper, and 2 cups water. Bring to a boil. Reduce heat. Cover and simmer 20 minutes or until rice is tender and liquid has been absorbed. Fold in cooked okra.