1 cup chopped green sweet pepper
1/2 cup chopped onion
1 Tbsp. olive oil
1 Tbsp. cornstarch
1 14-1/2-ounce can Cajun-style stewed tomatoes
1 6-ounce can hot-style tomato juice
1 cup frozen cut okra
1 8-ounce package frozen, peeled, and cooked shrimp
4 oz Surimi (1 cup, cut salad style)
3/4 cup quick-cooking rice
1-1/4 cups water
In a large saucepan, cook sweet pepper and onion in hot oil until tender. Sprinkle with the cornstarch and stir well. Add undrained tomatoes and tomato juice all at once. Cook and stir until bubbly; add okra. Bring mixture to boiling; reduce heat. Cover; simmer for 10 minutes.
Stir in shrimp, surimi, uncooked rice, and water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or until rice is tender, stirring occasionally.