For the Rice:

• 1 cup Long-Grain Parboiled Rice (185g)
• 1 ½ cups Chicken or Vegetable Broth (360ml), warm
• 1 Bay Leaf

For the Obe Ata (Pepper Base):

• 2 large Roma Tomatoes, roughly chopped
• 1 large Red Bell Pepper, deseeded and roughly chopped
• ½ medium Red Onion, roughly chopped
• ½ – 1 Scotch Bonnet or Habanero Pepper (optional, adjust to your spice preference)
• ¼ cup Vegetable Oil (60ml)
• 2 tbsp Tomato Paste (32g)
• 1 tsp Nigerian Curry Powder (or any mild curry powder)
• ½ tsp Dried Thyme
• ½ tsp Salt (or to taste)
• 1 Bouillon Cube, crumbled