Heat skillet and carefully add pancetta, toss until crispy, then remove and place on paper towel to drain.
Wash rice and drain, then transfer to large saucepan and add chicken stock.
Heat on high until bubbling, then lower to simmer and add 1 tbsp of butter.
Cover pan allow to cook until stock is absorbed and rice is fluffy, approx. 15-20 mins.
Once rice is cooked set aside.
Heat 1 tbsp of butter and olive oil in skillet, then add shallots and garlic.
Toss shallots and garlic until the flavors release then add okra and tomatoes.
Toss until okra and tomatoes are warm throughout, then add 4 cups of rice.
You may have a little rice left over, which you can save for another dish.
Toss ingredients until combined then season with salt, black pepper and cayenne pepper.
Add pancetta and toss one final time, then cover and reduce heat to lowest setting.
Leave on low heat setting for 5 mins, then serve.