Rinse the rice until water runs clear then soak (optional) and set aside. I used frozen peas and carrot; thaw and set aside.
Clean the pepper deseed and chop, clean the onion and dice. Heat the oil in a large pot and sauté the onion until softened. Add the garlic, pepper, thyme, and turmeric powder then stir. Cook for about 1 minute.
Drain the rice and add it to the turmeric mixture. Combine and toast for a minute.
Add the coconut milk and mix then add chicken stock or water just to reach a little bit above the rice mixture. Season with seasoning powder/cubes, salt, and black pepper.
Cover and bring to a boil, then simmer until the rice is al-dente add more water if you need to, add the peas and carrots and combine.
Check the seasoning and readjust if necessary. Allow the rice to dry and cook until fork fluffy then take off the fire.