Okra rice (Arroz con quimbombo)


½ kilogram okra
5 tablespoons lard
1 onion
2 cloves of garlic
1 green pepper
2 or 3 stalks of chopped parsley
5 tablespoons tomato sauce
¼ pound ham
1 chorizo sausage
¼ can of Spam (you can replace it with mortadella)
¼ pound (1/8 kilogram) pork
½ a chicken or ¼ pound boneless fish or seafood approx.
½ cup dry wine
1 tablespoon salt
¼ teaspoon ground pepper
2 ½ cups water or stock
1 lemon
2 cups rice
½ teaspoon annatto to taste

Cooking instructions: 

You can use the okra whole or sliced. Remove the tip and the small stem.

Toss the okra into the water or the stock with lemon. Make a sauce with the lard, the onion, the garlic, the green pepper, the parsley, the tomato sauce and the ham or any other kind of recommended meat.

Add the dry wine, the salt and the pepper. Then stir in the drained okra and saute for 2 or 3 minutes.

Add the water or the stock with annatto and, when it comes to a boil, add the rice, rinsed if necessary. Cover and cook over medium heat until the rice is tender.