In a food processor or blender, combine tomatoes, red bell peppers, garlic cloves, tomato paste, 1 tsp salt, 1 teaspoon pepper, and water.

Puree until smooth.

Heat vegetable oil in a large pot over medium-high heat.

Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.

Add the blended tomato and pepper mixture and the bay leaf.

Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
Fish out the bay leaf.

Remove stew from heat and let sit 10 minutes.

Add rice, and a large pinch of salt.

Bring pan back to a simmer then lower heat and cook,

Cover for 18 minutes, or until rice is tender and water is absorbed.

Add paprika, curry powder, and maggi cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.

In a medium saucepan over medium heat, bring water to a boil.