Core and make 2 cuts on the bottom of each Tomato (5). Place in a pot with boiling water for about a minute.
Remove the skins of the tomato and roughly chop them. Place into the food processor along with Fresh Parsley (to taste). Pulse until you have a chunky consistency.
In a large pot add Olive Oil (1 tablespoon), Onion (1), Thai Chili Pepper (1), Garlic (2 clove), Fresh Thyme (4 sprig), Ground Black Pepper (1/4 teaspoon) and turn down the heat too low. Cook for 2-3 minutes.
Stir in Tomato Paste (1 tablespoon).
Add in the pureed tomato to the pot. Season with Salt (1/2 teaspoon) and mix well.
Mix in Brown Sugar (1 tablespoon). Continue cook on a gentle simmer for 5 minutes.
Add in the Basmati Rice (2 cup) and Vegetable Stock (1 1/2 cup), then give it a quick stir. Bring it up to a boil.
Turn the heat down, place the lid on for about 15-20 minutes.
Turn off the stove off, place the lid back on and leave for another 5 minutes.
Sprinkle some Fresh Cilantro (to taste). Using a fork fluff up the rice.