• 1 teaspoon vegetable oil
• 1 small onion, chopped (approximately ¼ cup)
• 1 small green bell pepper, chopped (approximately ½ cup)
• 1 garlic clove, finely chopped
• 1 can (15 to 16 ounces) kidney beans, rinsed and drained
• ½ package (10-ounce size) frozen cut okra, thawed and drained
• 1 teaspoon chopped fresh thyme leaves or ¼ teaspoon dried thyme leaves
• ½ teaspoon red pepper sauce
• ¼ teaspoon salt
• 2 cups hot cooked rice
• 1 small tomato, seeded and chopped (approximately ½ cup)

Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper and garlic in oil approximately 2 minutes, stirring occasionally, until vegetables are crisp yet tender.

Stir in the remaining ingredients except for the rice and tomato. Cook, stirring occasionally, until mixture is hot.

Serve over rice. Top with tomato.