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In a large saucepan over medium heat, heat the oil. Add the onion and red and green peppers and cook for 3-4 minutes to soften. Add the garlic, chilli, and rinsed rice and cook for a further minute.
Add the turmeric, cayenne pepper, paprika and chilli powder and cook for 1 minute until smelling fragrant. Stir in the chopped tomatoes and stock and simmer for 10 minutes, stirring frequently. Take off the heat once the stock has been absorbed and leave to stand with a lid on for a further 10 minutes to fluff up.
Serve with lime juice and zest, lime wedges, and chopped coriander.