Rinse the rice under cold water until the water runs clear.

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and garlic, sauté until translucent.

Stir in the tomato puree, smoked paprika, thyme, salt, and black pepper.

Add the chicken broth and bring to a boil.

Add the rinsed rice and chopped bell pepper, stir well.

Cover and reduce heat to low, cooking for about 30-40 minutes until rice is tender.

Remove from heat and let it sit covered for 10 minutes before serving.