2 c. okra, cut up
1 chopped onion
1/2 c. chopped green peppers
3 stalks chopped celery
1/4 c. rice
1 can stewed tomatoes
1 can Rotel tomatoes
Salt & pepper

Chop 2 cups okra into 1/2 inch slices. Cook in small amount of boiling salted water 10 minutes; drain. Saute onion, green pepper and celery in small amount of oil. Cook rice and drain. Add drained okra and rice to sauteed vegetables in Dutch oven. Add stewed tomatoes, Rotel, salt and pepper; cook over low heat until well flavored and hot.