For the rice:
-add 1tbsb butter, 2tbsp thyme, 2tbsp smoked paprika, a little powdered onion and garlic, 1/4 tsp salt, and 1 cup dry rice to a hot sauce pot and toast everything for a minute or two stirring regularly. The rice should get coated by the paprika. Add 2 cups broth (veg or chicken), bring to a boil (will be almost instant if it was hot enough to toast the rice), cover, and simmer on low for 15 to 17 minutes.
For the okra:
- Chop an onion (I like yellow for the sweetness) and saute for a minute or two in olive oil and a pinch of salt.
- Add a bag of frozen (or fresh if you have it -- we don't) okra, and saute for a few minutes -- the okra will release its slime and soften a bit.
- Add a clove or two of chopped garlic and let soften.
- Add a big can of good quality tomatoes, or a bunch of fresh ones, a can of drained chick peas (or fresh if you can find them), and 1 cup of broth (veg or chicken), a bunch of thyme and smoked paprika and let cook for 10-15 minutes. A 1/2 cup of white wine is also good at this point as it helps bring out some flavors from the tomatoes -- not strictly necessary.
- Add Tabasco (or something else spicy -- but the vinegar in Tabasco works well here) when it is close to done, and salt & pepper to taste.
Fresh lemon juice just before serving is also nice.
I generally use a 14" saute pan on medium to med-high heat for this as it seems to dissipate the liquid at a better rate than something with higher sides. Otherwise it can turn a bit mushy by the time enough liquid has evaporated.
Follow it with the chocolate chocolate-chip walnut cookies you made the night before.