Heat one tablespoon olive oil in a pan. Add red capsicum, dry red chillies, tomatoes and garlic cloves and sauté on high heat till slightly charred.
Cool and grind to a smooth paste. Heat the remaining olive oil in another pan, add onion and sauté till light golden. Add rice and sauté.
Add the ground paste, vegetable stock and salt and mix. Add carrots and mix. Cook till done. Serve hot.