1 tbsp. avocado oil
1 c. jasmine rice
1 1/2 c. vegetable stock
2 stalks of celery, chopped
1 large onion, chopped
1 red or yellow bell pepper, diced
3 c. frozen sliced okra
3 cloves garlic, minced
One 15 oz. can of black beans, drained
1 tsp. each of dried oregano, thyme, paprika, cayenne pepper
1 tsp. each of salt & pepper
In a medium saucepan, add your rice and broth. Bring to a boil then cover and simmer for 15 minutes.
Heat oil in a large skillet. Add onions and celery. Cook until tender, or if you like your veggies crunchy, cook 10 minutes.
Add bell pepper, okra, beans and all of the spices. Cook 15 minutes.
Add garlic. Add rice to mixture and stir well to coat the rice.