Packed with carrots, green beans, and peas, cooked in a vegetable stock-based tomato reduction.
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Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
Heat the vegetable oil in a large pot over medium heat and sauté the onions until translucent and soft.
Add the tomato paste and fry for 5 minutes, stirring constantly until it turns a deep red and loses its tartness.
Pour in the blended tomato and pepper mix, add curry powder, thyme, and bay leaves, then simmer for 10 minutes until reduced.
Stir in the vegetable stock and bring the entire mixture to a rolling boil.
Add the rinsed rice, carrots, and green beans, stirring well to ensure the rice is submerged in the liquid.
Cover the pot tightly with foil and a lid, reducing the heat to low, and steam for 25-30 minutes.
Stir in the green peas during the last 5 minutes of cooking, then fluff the rice with a fork before serving.
