Prepare the chicken stock by seasoning with salt, cayenne pepper powder,chicken stock cube, water and cook until it’s tender.
Pulse the tomatoes, bell pepper and onion into a food processor and blend to a purée.
Pour the mixture in a heated pan and allow to cook for about 15 minutes on low heat, stirring frequently when it’s almost dried out and to avoid burning. Add the tomato paste, stir for about 5 minutes.
Wash the rice twice with clean water and put in a pot on a stove top. Add water, cover and cook for 12 minutes only( parboiled). Drain the water and rinse off twice under running water, then set aside.
Pour the chicken stock in the tomato pot, add the other ingredients or spices and allow to boil on low heat. Add the rice and stir well. Cover and leave for 2 minutes on high heat.
Add the carrot and stir, reduce to low heat and allow to simmer for 10 minutes. Add the cooked peas and stir, turn off the heat.
Allow to stand for 5 minutes before serving and add the grilled chicken.