Southern Okra Bean Stew

• 4 cups water
• 1 can (14.5 ounce) diced tomatoes with liquid
• 1 onion, chopped
• 3 cloves garlic, minced or 3/4 teaspoons of garlic powder
• 1 teaspoon Italian Seasoning
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• 1 cup quick brown rice, uncooked
• 1 can (14.5 ounce) kidney beans, rinsed and drained
• 3 cans (8 ounces each) tomato sauce
• 1 package (16 ounce) frozen, sliced okra
• salt and pepper to taste

In a large pot, combine the water, diced tomatoes, onion, garlic, and seasonings.
Bring to a boil and reduce heat; simmer uncovered for 5 minutes.
Add rice, beans, tomato sauce, and okra. Simmer uncovered 8-10 minutes or until vegetables are tender.
Add liquid as needed for desired consistency.
Refrigerate leftovers within 2 hours.