Recipe: Rice with Okra (Arroz con Quimbombo) (Cuban)

RICE WITH OKRA (ARROZ CON QUIMBOMBO)

1/2 pound fresh okra
1/2 cup vegetable oil
1 large onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 cloves garlic
1 cup tomato sauce
1 tablespoon white vinegar
1/4 pound cooked ham, cut into 1-inch cubes
1 small chorizo sausage, skinned and cut into 1/2-inch rounds
2 1/2 cups chicken broth
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups short-grain rice

Wash the okra pods in cold water and drain them. Blot the pods with paper towels and set them aside on more paper towels to dry completely.

Heat the oil over medium heat in a wide, shallow pan. Saute the onion and green pepper until the onion is translucent.

Add the garlic and cook 2 minutes more. Stir in the tomato sauce and vinegar and cook for a few minutes longer.

Begin slicing the okra into 1/2-inch rounds, dropping them into the simmering sauce as you go. Stir in the ham and chorizo, and cook for about 5 minutes.

Add the broth, wine, salt, pepper and rice, stirring lightly. Bring the mixture to a boil, lower the heat, cover and simmer for about 30 minutes, until the rice is tender and has absorbed most of the liquid.

Makes 8 servings
Source: A Taste of Old Cuba by Maria Josefa O'Higgins