Heat 1 T oil and sauté a clove garlic for about a minute. Add bell pepper and cook for two minutes until slightly softened. Set aside.
Heat the rest of the oil and sauté the other 2 cloves of garlic and onion for 2 minutes. Stir in rice and toast, stirring frequently, for 3-5 minutes, until it smells nutty.
Add spices, water, and half of the diced tomato. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat and place the cooked bell pepper and remaining tomato on top of the rice. Cover and let sit for 5 minutes.