Ingredients

• 1 large tomato
• 1 large red bell pepper
• 1 whole habanero pepper
• 1 whole jalapeño
• 4 cloves garlic
• 1 tablespoon ginger
• 2 cups water

Instructions

1. 1 Combine tomato, red bell pepper, habanero pepper, fresno chili, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside.
2. 2 Heat olive oil in a saucepan over medium heat. Add onion and salt and sauté until onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is well combined.
3. 3 Turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add bay leaf and chicken bouillon paste.
4. 4 Turn heat to high, stir in tomato sauce, and bring to a vigorous simmer. Cover with a tight fitting lid, reduce heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir rice.
5. 5 Turn off heat after 20 minutes, and set the timer for 12 minutes. Allow rice to sit and do not remove the lid.
6. 6 After the 12 minutes are up, remove lid, and fluff rice with a fork, separating all the grains. Serve garnished with green onions and chopped cilantro.

Nutrition per serving