8 ounces okra, preferably fresh (choose young pods the size of little fingers)
2 teaspoons canola oil
4 cups water
3 scallions, minced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
2 cloves garlic, minced
1 teaspoon minced Scotch Bonnet pepper, with seeds, or 1 1/2 tablespoons jalapeño
1 teaspoon salt
2 1/3 cups uncooked long-grain rice, (1 pound)
Step 1 Wash okra, cut off ends and cut it into wheels.
Step 2 Heat oil in a heavy saucepan over medium heat and lightly brown okra for 3 minutes.
Step 3 Add water, scallions, parsley, thyme, garlic, Scotch Bonnet pepper or jalapeño and salt to the pot, bring to a boil and boil for 5 minutes. Add rice and boil gently, uncovered, for 8 to 10 minutes, stirring occasionally.
Step 4 Drain the rice, place it in a large sieve or colander over a pot of boiling water, cover and steam for 5 to 10 minutes, or until tender. Transfer to a serving bowl, taste and adjust seasonings.