Prepare your ingredients.

Place a pot on the stove and turn the heat to medium. Once the pot is warm drizzle in olive oil to cover the bottom with a thin layer.

Add the onion, garlic and a pinch of salt. Stir and cook for 5 minutes until the onion and garlic are soft. Manage the heat so that these ingredients do not burn.

Add the red bell pepper puree and bay leaf. Cook for 2 minutes.

Add the chopped tomatoes and another pinch of salt. Increase the heat to medium high. Cook for 10-15 minutes until the tomatoes break down, stirring every few minutes for even cooking.

Add the bomba rice and stir. Cook for 2 minutes to infuse the rice with all of the amazing tomato flavors.

Add the 24 oz of water (3 cups). Stir the pot and then increase the heat to high to bring the liquid to a boil. Once bubbling turn the heat down to medium low.

Leaving the pot uncovered cook for 18 minutes. Stir every 3-4 minutes to ensure the rice does not stick to the bottom.

If the rice has absorbed all of the liquid before the 18 minutes are finished add another 8 oz of water (1 cup). Tomatoes will have different amounts of liquid, so adding more water may be necessary.

After 18 minutes of cooking time taste the rice. The rice should be firm, but not crunchy. If the rice is not yet finished cook for another 3 minutes for 21 minutes of cooking time.

Serve the rice warm with a main dish, such as one of the Savour the Trip seafood recipes mentioned above for an amazing, memorable meal.