Begin by washing 2 cups of jasmine rice under cold water until the water runs clear. Chop 4 medium-sized tomatoes, 1 red bell pepper, and 1 medium onion, then mince 3 cloves of garlic and 1-inch piece of ginger.

In a heavy pot, heat 3 tablespoons of vegetable or palm oil over medium heat. Add the chopped onions, garlic, and ginger, sautéing for about 3-4 minutes until fragrant and translucent.

Stir in the chopped tomatoes and red bell pepper. Continue cooking for 5-7 minutes, allowing the vegetables to soften and break down.

Once the sauce has formed, mix in 1 teaspoon of thyme, 1 bay leaf, and 1 tablespoon of paprika. Stir well and cook for an additional 2 minutes.

Add the washed jasmine rice to the pot, stirring gently to coat the grains in the sauce. Pour in 4 cups of broth.

Bring the mixture to a boil, then reduce the heat to low and cover the pot tightly. Cook undisturbed for 30-45 minutes until the rice is tender.

After cooking, turn off the heat and let the pot sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.