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 surface.

Season the base

• Stir in the curry powder, dried thyme, bay leaves, salt and black pepper.
• Pour in the chicken stock and bring to a simmer.

Cook the rice

• Add the rinsed rice and stir so it is fully coated in the sauce.
• Cover and cook on low heat until the rice is tender and the liquid is absorbed, stirring occasionally to avoid burning.

Rest and serve

• Fluff the rice with a spoon and let it rest before serving.