Ingredients
1/4
cup margarine or butter
1/4
cup all-purpose flour
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
2
cloves garlic, finely chopped
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1/2
cup uncooked regular long grain rice
3/4
teaspoon dried thyme leaves
1/8
to 1/4 teaspoon ground red pepper (cayenne)
1
can (14 1/2 ounces) diced tomatoes, undrained
1
package (10 ounces) frozen cut okra, thawed and drained
1
package (10 ounces) frozen baby lima beans or black-eyed peas, thawed and drained
Preparation
Melt margarine in 3-quart saucepan over medium-low heat. Stir in flour. Cook 10 to 12 minutes, stirring frequently, until deep golden brown. Stir in onion, bell pepper and garlic. Cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
Gradually add broth, stirring constantly, until mixture thickens and boils. Stir in remaining ingredients except lima beans. Heat to boiling; reduce heat to medium-low. Cook 15 minutes, stirring occasionally.
Stir in lima beans. Cook 5 to 10 minutes, stirring occasionally, until lima beans are hot.
