Arroz con Quimbombó (Spanish)
The Cuban dish has ham, so I left it out. There is a Cuban grocery story in Portland, Oregon, now operated by a man from Ethiopia, who carries bijol spice. I used it in other dishes as well.
Okra was imported from Africa to Cuba as part of the slave culture. It is an important vegetable in the Caribbean nations since the 17th century, as well as USA Southern dishes.
Note: Do not cook okra in an iron or copper pot.
I
1 tsp. (5 ml) vinegar
1/2 cup (125 ml) each: olive oil and dry cooking wine
1 small chopped onion
2 1/2 cups (600 ml) water
1 organic bell pepper
3 cloves of garlic
1 lb. (450 g) long-grain rice
1 lb. (450 g) okra, cut into bite-size pieces (look for bright green pods, no browning or withering; frozen works just a well)
pinch of black pepper
1/2 tsp (2,5 ml) cumin
1/2 cup (125 ml) organic tomato sauce
1 bay leaf
1 tsp. bijol spice (substitute: saffron or achiote/annatto)
1. Rinse okra and let dry, cut into bite-size pieces.
1. Rinse okra and let dry, cut into bite-size pieces.
2. Sauté in oil the onion, garlic and bell pepper for 5 minutes.
3. Add water, cooking wine, vinegar, tomato sauce, black pepper, cumin, bay leaf, bijo, and vinegar.
4. Bring to a boil
5. Add rice and cook for about 15 minutes over to medium flame
6. Add okra stir and cover.
7. Cook for 10 minutes or until rice is fully done
-If grain is not completely soft, sprinkle over some more water and cook a little longer.
8. Pour some olive oil over rice to make it shiny.
II
a variation
1 lb (450 g)= 2 cups (480 ml) fresh okra, washed, stemmed, and diced
1/2 lb (225 g) bacon, cubed
1 onion, peeled and chopped
2 garlic cloves, minced
1 cup (240 g) diced organic tomatoes
4 cups (960 ml) cooked rice
