Okra and Rice

Wash the okra thoroughly under cold running water, then trim the stems and slice the pods into approximately half-inch rounds.

Rinse the rice under cold water until the water runs clear to remove excess starch, then set aside to drain.

In a medium saucepan over medium heat, combine the water and tomato paste, stirring well until the paste is fully dissolved into the water.

Add the sliced okra, thyme, and salt to taste into the saucepan, stirring to combine all ingredients evenly.

Bring the mixture to a gentle boil over medium-high heat, allowing the okra to begin releasing its natural thickening agents into the liquid.

Stir in the rinsed rice, ensuring it is evenly distributed throughout the pot, then reduce the heat to low.

Cover the saucepan with a tight-fitting lid and simmer on low heat until the rice has fully absorbed the liquid and is tender.

Remove the pot from heat and let it rest, still covered, for five minutes before fluffing gently with a fork and serving warm.