In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.

In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.

Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.