1/4 c. butter
1 tbsp. bacon drippings
2 c. sliced okra
1 sm. onion, chopped
1/4 green pepper, chopped
5 c. chicken broth
2 c. tomatoes
1 bay leaf
1/4 tsp. salt - pepper
1/2 c. reg. rice
1 c. diced cooked chicken
1 tbsp. parsley

Melt butter and bacon drippings in a Dutch oven. Add okra, onion and green pepper. Bring to boil broth, tomatoes, bay leaves, salt and pepper. Stir in rice. Cover - simmer 20 minutes after reducing heat. Add chicken and parsley. Cook until thoroughly heated. Yields 7 cups.