1 pound plum tomatoes, cored and quartered or a 14½-ounce can diced tomatoes, with juices
1 red bell pepper, stemmed, seeded and cut into quarters
2 medium garlic cloves, peeled
Kosher salt and ground black pepper
¼ cup extra-virgin olive oil
1 medium yellow onion, chopped
1½ cups basmati rice, rinsed and drained
3 medium carrots, peeled and chopped into ¼-inch pieces
1 tablespoon curry powder
1½ teaspoons smoked paprika
1 teaspoon dried thyme
1 cup frozen green peas
In a food processor, combine the tomatoes, bell pepper, garlic and 1 teaspoon salt. Process until smooth, about 1 minute. Set aside.
In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in the rice, then the carrots, curry powder, paprika, thyme, 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes. Stir in 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.
Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
Scatter the peas over the rice, then cover the pan. Remove from the heat and let stand until the remaining moisture has been absorbed and the peas are heated through, about 5 minutes. Stir the peas into the rice. Taste and season with salt and pepper.