Spicy Okra

You will love this zesty okra dish.
2 10-ounce packages frozen, cut okra
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 14½-ounce can of diced tomatoes
1 fresh jalapeño pepper (or habanero chile), pierced 3 times with a fork ½ teaspoon salt
¼ teaspoon black pepper
1. Rinse okra in a colander under hot water.
2. Heat oil in a 10-inch heavy skillet over moderately high heat. Saute onion for about 3 minutes. Add tomatoes (including juice) and chile, and boil. Stir the mixture for 8 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes.

3. Stir in salt and pepper and discard the chile.
Yield: 10 servings
Serving size: ½ cup
Calories 99
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 133 mg
Total Fiber 5 g
Protein 4 g
Carbohydrates 15 g
Potassium 563 mg