Protein of choicechicken, shrimp, or tofu - optional
Instructions
Rinse the rice until water runs clear, then set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
Stir in the blended tomatoes, tomato paste, and red bell peppers. Cook until the mixture thickens and the oil begins to separate, about 10 minutes.
Add the chicken broth, thyme, curry powder, salt, chili powder, and bay leaves. Bring to a boil.
Stir in the rice, reduce the heat to low, cover tightly, and simmer for about 30-40 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking, adding a little water if necessary.
If using, add the frozen peas (and pre-cooked protein if desired) in the last 10 minutes of cooking.
Remove from heat and let it sit covered for 10 minutes. Fluff with a fork and remove bay leaves before serving.
Notes
Rinse the rice thoroughly to remove excess starch and prevent sticking.
• Cook the tomato mixture down well to concentrate the flavors before adding the rice.
• Use a tight-fitting lid to ensure the rice steams properly and becomes fluffy.
• Keep the heat low once the rice is added to prevent burning at the bottom.
• Let the rice rest for a few minutes off the heat before serving to allow the flavors to meld.