Blend the pepper base

• Blend the plum tomatoes, red bell pepper, one onion, scotch bonnet pepper, garlic and ginger 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 leaf, 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 evenly coated.
• Cover tightly 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.