Add oil and butter to a heat-resistant pot.

Add the diced chicken breast, paprika, cayenne, onion, celery, green pepper, garlic, and ginger.

Sauté for about 3 minutes.

Add the chopped carrots and sauté for a minute with a little salt.

Add the tomato paste, tomatoes, curry powder, bay leaf, and thyme.

Cook until tomatoes get slightly soft, about 3 minutes, until the oil starts to turn red.

Add frozen veggies.

Add the rice and sauté for another 2 minutes.

Add 2 cups of chicken stock and 2 cups of water.

Add bouillon cube and salt.

Close the lid and cook until 90% cooked, about 30 minutes.

Allow the rice to continue cooking until soft.

If the rice is not dry, switch the heat to low to dry the excess water without making the rice too soft.

If rice is still a little hard, add 1/4 cup water and cover with foil.

Steam for 5 minutes until ready.

Garnish with cilantro or parsley and serve.