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2 cups chik’n broth

¾ cup water

2 tablespoons olive oil

1 red onion, diced

3 tablespoons garlic, minced

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

½ cup chopped celery

1 cup uncooked rice

1 teaspoon oregano

1 teaspoon paprika

½ teaspoon crushed red pepper flakes

½ teaspoon thyme

1 bag sliced okra, frozen

1 can white beans

1 can dark red kidney beans, drained and rinsed

1 can petite diced tomatoes

1 tablespoon tomato paste

1. Over medium high heat, in Dutch oven or a large pot, heat olive oil. Add onion, garlic, peppers, and celery; sauté until vegetables are tender about 5 minutes.

2. Add rice, oregano, paprika, pepper flakes, and thyme; stir for 2-3 minutes.

3. Add broth, water, tomato paste and diced tomatoes; stir and bring to a boil. Reduce heat, add okra, white beans, and kidney beans, mix well. Cover and simmer for 20-25 minutes.

4. Remove from heat and let stand for 5 minutes. Serve in bowls.

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