Arroz con Quimbombo (Rice with Okra))

1/2 pound fresh okra
Juice of 3 lemons
1/2 cup vegetable oil
1 large onion, peeled and chopped
1 medium green bell pepper, seeded and chopped
1 garlic clove, minced
1 cup tomato sauce
1/2 cup dry white wine
1/4 pound cooked ham, cubed
1 small chorizo sausage, peeled and cut into 1/2-inch rounds
2 1/2 cups chicken consomme
Salt and pepper to taste
2 cups short-grain Valencia rice 

Category: .

Product Description

Slice the fresh okra into 1/2-inch rounds, and soak in 2 cups cold water with the
lemon juice for 30 minutes or more. Drain, blot the pods with paper towels,
and set them aside to dry completely.

Heat the oil over medium heat in a pan. Saute the onion, green pepper,
and garlic for a few minutes.
Stir in the tomato sauce and the wine, and cook for a few minutes longer.
As the sauce simmers, stir in the reserved okra slices. Stir in the ham and
chorizo, and cook slowly for another 5 minutes.
Add the chicken consomme, salt, and pepper, and stir lightly.
Now add the rice, stirring lightly. Bring the mixture to a boil, lower the
heat, cover, and simmer for about 20 minutes, until the rice is tender and has
absorbed most of the liquid. 

 

 

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