Blend the pepper base

• Blend the plum tomatoes, red bell peppers, scotch bonnet and one onion into a smooth mixture.

Fry the tomato paste

• Heat the vegetable oil in a pot and fry the sliced onion until soft.
• Add the tomato paste and fry until it darkens and loses its raw taste.

Cook the pepper base

• Pour in the blended pepper mixture and fry, stirring, until the water reduces and the oil rises to the top.

Add the stock and seasoning

• Stir in the chicken stock, curry powder, dried thyme, bay leaves, salt and black pepper.
• Add the assorted meat and simmer so the flavours combine.

Cook the rice

• Stir in the rinsed rice, cover and cook on low heat until the rice absorbs the liquid.
• Stir gently, cover tightly and steam until the grains are tender.

Rest and serve

• Fluff the rice with a spoon and serve hot.