Preheat your oven to broil.

Cube the red bell peppers, mini peppers, sweet onion, tomatoes, and garlic (if using).

Spread the cubed vegetables evenly on a baking pan. Drizzle with vegetable oil and sprinkle with salt and pepper.

Broil in the oven for about 15 minutes, or until the peppers are visibly charred, to develop a charred flavor. (Note: If you have a grill, you could grill the vegetables instead for this step.)

Transfer the roasted vegetables from the pan into a blender.

Add a little chicken broth to help with blending.

Blend until smooth to create a "pepper paste."

Place the pepper paste in a pan on the stove over high heat.

Cook for about 5 minutes, or until the liquid evaporates. Do not stir during this step.

Heat 6 tablespoons of olive oil in a wok over medium heat.

Add 1 heaping scoop of tomato paste to the wok.

Fry the tomato paste for about 5 minutes, stirring frequently to prevent sticking. It will get bubbly and turn a brownish/burgundy color. Look for clumps to form (a good sign it’s frying well), then break them up. Be careful not to burn it.

Add the cooked pepper paste from the pan to the wok with the fried tomato paste.

Season with 2 chicken bouillon cubes, 1 teaspoon rosemary, 1 teaspoon paprika, 1 teaspoon curry powder, 1 teaspoon thyme, and salt and pepper to taste.

Stir frequently for 3-5 minutes, ensuring it doesn’t stick.

Pour 2 cups of chicken broth and 2 cups of water into the wok with the paste and spices.

Add 2 cups of rice and stir to combine.

Bring the mixture to a boil, then reduce the heat to medium.

Cover the wok with a lid and cook for about 15 minutes.

Turn off the heat. Cover the wok with foil, then place the lid back on over the foil. Let it steam for about 5 minutes.