Chop the onion and bell pepper (if using) and mince the garlic. Set aside.

Preheat the oven to 350°. Add the rice to a fine-mesh strainer and rinse under cold running water until the water runs clear. Or, add the rice to a medium-sized bowl, add cold water nearly to the brim, swish and carefully drain off the water, using your cupped hand to catch any stray grains of rice. Repeat until the water is clear.

Heat a 12-inch skillet over medium heat, and add a tablespoon of olive oil. Add the rinsed rice and stir to coat the grains with oil. (It may clump at first due to the water remaining in it. Break it up with a spoon or spatula until the rice grains are separated.) Continue to cook, stirring occasionally, until the rice starts to turn opaque and a little bit golden. Pour and scrape the rice into a 2½-quart casserole.

Add another tablespoon of oil to the skillet and add the onion, garlic, and bell pepper (if using). Saute over medium heat until the onion is translucent and the bell pepper begins to soften. Add the mixture to the rice in the baking dish.

Add the spices to the skillet and saute for just a minute, or until they become fragrant. Add the chicken broth, tomato sauce and water, and bring to a boil. Add the liquid mixture to the baking dish and stir to mix all ingredients evenly.

Cover the baking dish tightly with a lid or foil, and carefully transfer it to the middle rack of the oven. Bake for 40 to 45 minutes, or until the rice is tender. Remove from the oven, uncover and fluff and stir with a fork to distribute the tomato solids and vegetables before serving.