Start by blending the tomatoes, bell pepper, garlic, and ginger into a smooth sauce.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and fragrant, about 5 minutes. Then stir in the tomato paste and cook for another 2–3 minutes to deepen the flavor.
Pour in the blended tomato mixture. Cook uncovered for about 10–15 minutes, stirring occasionally, until it thickens and the oil begins to separate from the sauce.
Once the sauce has reduced and smells amazing, stir in the thyme, curry powder, paprika, bay leaf, salt, and pepper. Let it cook for another minute or two so the spices bloom in the hot oil
Rinse the rice in cool water until the water runs clear. Stir the rice into the tomato mixture, coating every grain so it’s fully covered in flavor. Then pour in the chicken broth or water. Mix gently, bring to a simmer, and lower the heat to medium-low.
Cover with a tight-fitting lid or foil and let it cook for about 25 minutes. When the rice is tender and has absorbed all the sauce, turn off the heat. Add the frozen peas or vegetables (if using) and stir them in. Cover again and let the rice rest for 5–10 minutes.
Scoop the rice into a large bowl or platter and garnish with chopped parsley.
