1 lb parboiled rice

1 (400 g) can tomato puree

1 onion, sliced

3 garlic cloves

4 teaspoons olive oil

6 small red bell peppers, seeded and sliced or 3 large red bell peppers, seeded and sliced

1 bunch thyme, leaves picked

1 teaspoon white pepper

8 chicken bouillon cubes (recommended  Maggi or Goya)

Directions

1With blender, blend tomatoes, onions, red pepper, and garlic until smooth. Add bouillon cubes, thyme and white pepper.

2Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.

3Wash the rice in hot water until the water is clear. Drain through a fine sieve.

4Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.