1 tablespoon vegetable oil 2 1/2 cups sliced okra (about 8 ounces) 1 cup frozen whole kernel corn 1 large onion -- chopped (about 1 cup) 1 medium green, red or yellow bell pepper -- chopped (about 1 cup) 3 large tomatoes -- seeded and chopped (about 3 cups) 1 (15 ounce) can black-eyed peas (15 to 16 ounce can) -- rinsed and drained 2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme leaves 2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon ground red pepper (cayenne) (1/8 to 1/4 teaspoon) |Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra, corn, onion and bell pepper in oil, stirring frequently, until crisp-tender. Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.