2 lb. chicken breasts
1 (8 oz.) box frozen okra
1/2 c. diced onion
3 c. green pepper
1 lb. can crushed tomatoes
2 c. cooked rice
4 tbsp. butter
1 tsp. Tabasco sauce
6 to 8 c. water
Salt and pepper

Cook chicken in water for about 1 hour. Cool and cut chicken into cubes. Set aside.

In a large soup pan saute onions and peppers in butter over medium heat for about 5 minutes. Add liquid stock from cooked chicken. Add can tomatoes. Add Tabasco, okra and rice. Simmer and serve.