Spicy Tomato and Red Pepper Rice

In a large saucepan, heat the olive oil. Add the diced yellow onion and sauté for a couple of minutes until softened.

Add the minced garlic and ginger paste. Stir-fry for a couple more minutes until aromatic.

Add the dried red chili peppers, diced red bell peppers, and diced tomatoes. Stir well.

Season with salt, ground black pepper, smoked paprika, red chili powder, crushed red pepper flakes, and dried oregano. Add the tomato paste and adjust the spice level to taste.

Add one-quarter of the chicken stock and allow the red bell pepper and tomatoes to simmer for about 10-15 minutes until tender.

Turn off the heat and puree the mixture until completely smooth using a stick blender or stand blender.

Heat the pureed sauce back in the saucepan. Add the remaining chicken stock and bay leaves. Bring to a simmer.

Add the basmati rice and stir well to incorporate into the sauce.

Lower the heat to the lowest setting, cover the saucepan with a lid, and allow the rice to cook and steam for 10 minutes.

Remove the lid, gently move the rice inwards out to ensure even cooking. Return the lid and cook for another 10 minutes. Repeat this process twice more, cooking the rice for a total of 40 minutes.

Once cooked, allow the lid to remain on the saucepan for another 5 minutes before serving.