Heat most of the oil (~1 tbsp per cup of rice) in a large skillet over medium heat. Add rice, and cook for 2-3 minutes, stirring frequently, until lightly browned.

Add tomatoes (with juice), water, and seasoning to the rice. Bring to a boil over high heat. Once boiling, reduce the heat to low. Cover and simmer for 15-20 minutes until rice is cooked.

While rice is cooking, heat the remaining oil in a skillet over medium-high heat. Add the shrimp and cook for 5-7 minutes, stirring frequently, until the shrimp becomes opaque and pink. Set aside.

Cook the okra according to it's package. Set aside.

When the rice is done, add the shrimp and okra to the pot; stir. Cook for another 3 minutes or so until everything is heated through. Serve.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.