Put the water in a large, heavy-based casserole with the chicken wings, tomatoes, potatoes, onion, herbs, pepper, turmeric and salt to taste and bring to a boil. Cook for 25 minutes.
Remove the herbs. Remove and reserve the chicken wings.
Strain the vegetables, reserving the stock, and pass them through a food mill or blender until smooth.
Return the blended vegetables, the stock and the chicken wings to the pot and return to the boil. Add the rice in a steady stream, stir, and cook for a further 5 minutes.