Tomato Soup with Rice-nimbuls (Pirinçli Domates Çorbası)

This is my all time favorite summer soup.
3-4 tomatoes, grated (if it's winter you can use 1 can of diced tomato, you should smoothen it in a blender)
1 not spicy green pepper such as Italian or banana OR 1-2 small red sweet peppers, chopped finely
1 small clove of garlic, sliced
1 tbsp olive oil or butter
1/4 cup white rice
1/2 tsp paprika or red chili powder
1/2 tbsp peppercorns (I use peppercorns, because I love them and I think crushed black pepper changes the bright red color of the soup)
3 cups of hot water or stock
salt
1/2 bunch parsley, chopped to garnish
-In a pot heat the oil over medium heat
-Add the garlic and green peppers, and cook, stirring, for 5 minutes. Don't burn them.
-Stir in paprika and cook for ~20 seconds.
-Stir in grated tomatoes and bring to a boil
-Cook at low for approximately 10 minutes, until it has a darker red color
-Stir in water and bring to a boil
-Add rice, salt, and peppercorns, and keep cooking on medium heat
-The soup will be ready when the rice is cooked
-Add parsley after turning off the heat or in the bowls.
-Serve with crusty fresh bread or toasted bread on the side.