4 c. chicken stock
2 c. tomatoes, peeled
1/2 c. corn, cooked
1 c. okra
1/2 tsp. salt
1/4 c. onion, diced
1/4 c. rice, uncooked

Place 4 cups of chicken stock and eight cups of water in kettle. Bring to boil and while it is boiling good add rice slowly. Add remaining ingredients and simmer until vegetables are tender. You may substitute precooked carrots, cabbage or celery for okra.