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For the stew:
For the rice:
1. Cook the rice:
• Rinse the rice in cold water until it runs clear.
• In a pot, bring 2 cups water and a pinch of salt to a boil.
• Add rice, reduce to a simmer, cover, and cook for 15–18 minutes or until fluffy. Remove from heat and let sit covered.
2. Prepare the stew:
• Heat oil in a deep pan over medium heat.
• Sauté the onion until translucent, about 5 minutes.
• Add garlic and chili, cook 1 more minute.
• Stir in tomatoes, cook for 5–7 minutes until softened.
• Add okra and stir well. Let it cook for 5 minutes, stirring occasionally to prevent sliminess.
• Add bouillon cube, salt, and water. Bring to a simmer.
• Add spinach in the last 5 minutes if using.
• Simmer uncovered for 15–20 minutes, stirring gently, until the stew thickens.
To Serve:
• Spoon rice into bowls and ladle the okra stew on top or beside. Serve hot.
