1/2 small green bell pepper
1/2 small yellow onion
3 cloves garlic
1 pound okra
1 pound medium sized shrimp
3 tablespoons vegetable oil
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon salt
Ground black pepper and cayenne pepper to taste
Seed the bell pepper. Mince the bell pepper, onion, and garlic. Cut the okra into 1/4 inch thick rounds. Peel the shrimp. Make a shallow incision along the back of each shrimp and lift out and discard the black vein in the back.
In a large skillet over medium heat, warm the oil. Add the onion and pepper and saute until softened, about 5 minutes. Add the garlic and saute for 2 minutes to release its flavor.
Add the rice, stir well until the grains are coated, and cook, stirring often, until opaque, 3 to 4 minutes.
Add the okra, stock, salt, and black and cayenne peppers. Bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
Taste and adjust the seasonings. Stir in the shrimp and cook until the shrimp curl and turn pink, 5 to 8 minutes.
Transfer to a bowl and serve.
Recipe Courtesy of USA Rice Federation