Step 1: Ingredients
1 small chopped onion (about 1/2 cup)
1 package frozen cream style corn
1 quart tomatoes
1 package frozen cut okra
2 tablespoons white vinegar
2 cups cooked rice (according to package instructions)
1 1/2 cups chicken broth
Step 2: Order of Operations
While the corn/onion mixture is cooking, put the rice on to cook. Follow the instructions on the package. I use long-grain rice (1 1/3 cups water, 1/2 cup rice, 1/2 teaspoon salt).
When the rice is done, add it to the mix, along with the chicken broth.
Step 4: Don't Fear the Okra
3. As with the corn, you can work with okra in the frozen state. In a saucepan, add two tablespoons of white vinegar to a quart of water. Bring it to a boil and add the okra. Cook until the okra can be separated into individual pieces.
Rinse the okra under cool water. Get your hands in there and make sure most of the slickness is rinsed off. Drain.
Add the okra to the soup. If it seems too thick, add a little water.
Step 5: And That's It!
Step 6: Extra Point(er)s
The rice and okra certainly lend themselves to a gumbo. Ground beef or venison, spicy sausage, or stewed chicken can be added to create a heartier dish. Again, though, try it in this pure form for a clean, fresh-tasting, vegetable soup.
That vinegar trick works for boiled okra, too.