Ingredients

3 tablespoons canola oil
Medium yellow onion, sliced (1/2 cup)
1/3 cup all-purpose flour
4 medium garlic cloves, crushed
One package (16 ounces) frozen cut okra (4 cups)
4 medium celery stalks, sliced (2 cups)
2 medium red bell peppers, diced (2 cups)
1 cup uncooked long-grain white rice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme leaves or 1 teaspoon chopped fresh thyme leaves
3 cups vegetable broth
2 ripe medium tomatoes, diced (2 cups)
2 tablespoons red wine vinegar
Salt to taste
Hot pepper sauce, for serving

Directions

Heat the oil in large nonstick frying pan on medium-low heat. Add the onions and saute 30 seconds. Lower heat and stir in the flour. Continue to saute 10 minutes, letting the flour turn a light tan color (do not let it turn black).

Add the garlic, okra, celery, and red bell peppers and saute 5 min-utes, until vegetables are wilted. Stir in the rice, cayenne pepper, black pepper, and thyme.

Add the broth and stir well. Cover and simmer 15 minutes. Fold in the tomatoes and vinegar, and add salt to taste. Spoon onto plates, serve, and pass the hot pepper sauce. Makes 4 servings.