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Ingredients

2 cups water

1 cup brown rice, rinsed well and drained

1 cup low-sodium vegetable broth

6 to 8 ounces okra, stems and caps removed; washed and cut crosswise into 1/2-inch pieces

1 medium red bell pepper, stemmed, seeded and cut into 1/4-inch dice

1 medium green bell pepper, stemmed, seeded and cut into 1/4-inch dice

1 medium clove garlic, finely chopped

1/2 teaspoon cayenne pepper

1 teaspoon garlic powder

1/2 teaspoon sweet paprika

1 teaspoon chili powder

Pinch ground cumin

Pinch dried basil

1 to 2 tablespoon finely chopped flat-leaf parsley leaves

Pinch dried oregano

1/2 teaspoon file powder (see TIP)

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