Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 green bell pepper, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 pound fresh okra, trimmed and sliced into ½-inch rounds (450g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (optional, for a little kick)
  • 1 ½ cups long-grain rice, rinsed (300g)
  • 3 cups vegetable broth (720 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 tablespoons chopped fresh chives, for garnish

Instructions:

  1. Heat olive oil in a large pot. Sauté onion until softened, then add garlic and bell peppers, cooking until fragrant and slightly softened.
  2. Add sliced okra, smoked paprika, thyme, and cayenne pepper (if using). Cook, stirring occasionally, until the okra is slightly browned but not mushy.
  3. Stir in rinsed rice, vegetable broth, and diced tomatoes (undrained). Season with salt and pepper. Bring to a boil.
  4. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not lift the lid during simmering!
  5. Remove from heat and let stand, covered, for 10 minutes to allow the rice to finish steaming. Fluff with a fork.
  6. Garnish with fresh parsley and chives before serving.