Place a medium size pot and on medium heat and pour the vegetable stock and a minute later add the rice and ½ teaspoon of the salt.
Bring to a boil, stir, turn the heat to low and cover with the pot lid to steam for about 12 minutes or until the water has evaporated and absorbed. Turn off the heat and leave aside to rest with the pot still covered and with a kitchen towel in between for 10 minutes. Use a non-metallic fork to fluff the rice and keep aside.
Take a large sauté pan and place on medium fire. Add the oil and heat up for a minute. Add the okra and sauté until a bit browned and slightly soft, stirring frequently, about 5 minutes. Cover the pan with a lid, reduce the heat and allow to steam for 3-4 minutes until soft and tender.
Add to the pan the onions, garlic, thyme, cumin, chili flakes and cook uncovered for 2 more minutes. Then add the cooked rice, season with the pepper and the reaming ½ teaspoon of salt and stir constantly for 2 more minutes.