1 h 20 m
To make this rice, start by washing the rice until the water runs clear. Set the rice aside. Next, chop the onions, wash, and drain. Set and aside. Peel the garlic and set aside. Cut half of the bell peppers and remove the seeds. Drain the tomatoes and set aside. Cut half of the bell peppers and remove the seeds. Drain the tomatoes and set aside. Next, blend the onions and garlic with ¼ up water. Blend the ingredients until smooth. Pour the onion mixture into a bowl and set aside.
Blend the tomatoes and peppers. Be sure to remove the seeds from the bell peppers. Blend to a smooth consistency. In a large saucepan, add oil. When heated through, add the onion mixture over medium high heat. Stir well. Continue stirring and cooking. Reduce the heat to medium. Add the tomato paste, continue to stir until well incorporated. Continue to cook. Add the seasoning (ginger, salt, bay leaves, and curry powder) stir well to combine, then add the tomato mixture and shrimp powder. Stir well to combine, cover, and cook for an additional 20 minutes. Be sure to stir occasionally to avoid burning.
Meanwhile add water to the blender. Stir the water around so that the remaining tomato and onion are incorporated in the water. Set it aside. Pour the water mixture in the tomato mixture. Stir well. Add the rice. Stir well to combine. Reduce the heat to medium low, cover the rice with parchment paper, then with the lid to allow the steam to fully cook the rice. Stir the rice to avoid burning at the bottom. Once the water has completely evaporated, the rice should be nice and fluffy. Garnish with bell peppers and serve well.