INGREDIENTS
14 oz
canned tomatoes
1 medium
bell pepper
1/2 medium
onion
4
garlic cloves
1 inch
ginger
1
habanero chile
2 tbsp
canola oil
1/2 cup
canola oil
2 media
onions
4
garlic cloves
1 tbsp
tomato paste
1 tsp
ground turmeric
1/4 tsp
paprika
1 1/4 lb
jasmine rice
5
thyme sprigs
1
bay leaf
1 serving
kosher salt and pepper
2 cups
vegetable stock