Heat the vegetable oil in a large pot over medium heat. Add onions and garlic, sauté until soft and golden.
Add the blended tomatoes and red bell pepper, cooking until the mixture thickens and the oil separates from the tomato paste.
Stir in curry powder, thyme, paprika, and bay leaf. Let it simmer for 2-3 minutes.
Add the rice, stirring to coat it in the tomato mixture.
Pour in the chicken broth, and season with salt and pepper. Bring to a boil, then reduce to a low heat. Cover and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Optional: Stir in peas and carrots during the last 5 minutes of cooking.
Serve with grilled chicken, fried plantains, or a fresh salad.
