Heat the olive oil in a pot. Add the onions, garlic and red bell pepper and cook until onions are translucent, stirring occasionally, about 5 to 7 minutes.
Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.
Add the vegetable broth, tomato puree and salt. Bring to a boil, stir and decrease the heat to low.
Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.
Remove from the heat and let rest for 5 minutes.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days.