Wash Rice and set aside. Puree tomato, bell pepper, onion, garlic
and ginger in a blender until smooth.
Heat oil in large pot over medium-high heat. Add pureed sauce
and cook stirring for about 3 minutes. Add curry powder, thyme,
tomato paste, vegetable bouillon and stir, cook for another 2
minutes. Add rice and stir to coat.
Add water or vegetable broth and salt to taste. Bring to a full
boil. cover and reduce to low and allow to the rice to cook until
tender and fluffy, about 50 minutes. Note that brown rice will
need about 45 to 50 minutes to be properly cooked.
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