Steps
1. Rinse the rice under cold water and set aside.
2. Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
3. Add the tomato paste and blended tomato, cook for about 5 minutes until the mixture thickens and the oil begins to separate.
4. Stir in smoked paprika, thyme, curry powder, salt, and pepper.
5. Add the chicken pieces and sliced bell pepper, cook for 5 minutes until chicken is lightly browned.
6. Pour in the chicken stock or water, bring to a boil.
7. Add the rinsed rice, stir well to combine.
8. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.
9. Turn off heat and let it rest covered for 5 minutes.
10. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.