• 1 small yellow onion, peeled and finely chopped
• 1 small green pepper, seeded and finely chopped
• 1 whole jalapeño, seeded and finely chopped
• 3 stalks celery, finely chopped
• 2 cups okra, washed, trimmed and cut into 3–4 pieces
• 1½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon chili powder
• 1-2 cloves garlic, crushed
• ¼ cup olive oil
• ¼ cup all-purpose flour
• 3 tablespoons tomato paste
• 1 can diced tomatoes
• 8 cups stock
• 1 cup rice
• ½ pound cooked chicken, cut into ½-inch | 1 cm cubes

Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt, pepper, chili powder and garlic in olive oil for 5 to 7 minutes. The vegetables should wilt but not brown.

Add the flour and cook for 2 to 3 minutes, stirring constantly.

Add the tomato paste, diced tomatoes and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.

Add the rice and simmer for another 15 minutes.

Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.