1 tablespoon extra-virgin olive oil
1 medium red or green bell pepper, diced
2 tablespoons all-purpose flour
2 cups shredded chicken from Wine & Tomato Braised Chicken
2 cups sauce from Wine & Tomato Braised Chicken
2 cups reduced-sodium chicken broth
1 cup sliced okra, fresh or frozen (thawed)
3/4 cup instant brown rice
1/8-1/4 teaspoon cayenne pepper


Heat  a large saucepan over medium heat. Add bell pepper and flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add chicken, sauce, broth, okra, rice and cayenne. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.