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To a blender, add the tomatoes, bell pepper, red onion and chili pepper. Blend until smooth.
Place a heavy 6-quart pot on medium-high heat. Add the oil and sliced yellow onion. Sauté for 2 to 3 minutes stirring regularly until browned on the edges.
Add the tomato puree to the pot along with the tomato paste, curry powder, thyme and bay leaves. Bring it to a boil.
In the meantime, rinse the rice. Then drain through a sieve.
Add the rice and broth mixture to the pot and bring to a boil.
Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer covered for 10 minutes. Stir the pot to prevent sticking. Simmer 10 minutes more and check whether the rice is tender. Repeat this process until the rice is tender (note that different rice varieties cook at different speeds).
Optional: For crispy rice on the bottom, raise the heat to medium-high for 1 to 2 minutes.
Remove the pot from the heat. Serve the rice hot garnished with thinly sliced onion for garnish.